Walter’s World Famous Ginger Bends

Not in the book — the recipe handed out at his memorial service in Alberta

Walter, smiling behind a kitchen table covered in dozens of fresh ginger bend cookies laid out on Canada-map placemats, with an ice cream pail and sandwich bags at the ready — Walter with the last batch of ginger bends he ever made — with a little help from his grandchildren.

Walter made these tirelessly for roughly the last thirty years of his life. The recipe below is exactly as the family shared it.

In medium size bowl cream together: 1 cup butter and 1 cup white sugar. Add 1 egg and ¼ cup molasses and beat well.

In small bowl, stir together 2 cups flour (Walter used whole wheat; others use 1 cup white flour and 1 cup whole wheat); ½ tablespoon ginger; 1½ teaspoons cinnamon; ½ teaspoons salt; 2 teaspoons baking soda.

Add dry ingredients to the wet ingredients. (Walter used his hands but a mixer works too!)

Chill slightly in fridge if dough is extra sticky.

Using your hands, form the dough into walnut size balls (Walter was very precise on this!) Roll each ball in sugar coating thoroughly and place on ungreased cookie sheet. Bake in preheated 350 degree oven for 8 minutes and 43 seconds if you want a slightly chewy/bendy cookie, 10 minutes if you want a more “snappy” cookie.

Cool. Store in ice cream pails and have ziplock sandwich bags ready to individualize portions. Serve with a smile to neighbours, friends, family, and strangers.