Wednesday, December 19, 2012

Gingersnaps


I made gingersnaps with Ballerina this morning. It took me back to my childhood, and I've spent the day thinking about and missing my dad since gingersnaps were his favorite cookie. He's been gone for almost 14 years now, and I think about how much he would have loved my small people. I know he would have especially loved Sassy Pants's spunky-ness.

Gingersnap Recipe

Ingredients

2 c sifted flour
1 Tbsp ginger
2 tsp baking soda
1 tsp cinnamon
3/4 c shortening
1 c sugar
1 egg
1/4 c molasses

Instructions

Sift together dry ingredients.
Cream shortening until soft. Gradually add sugar, creaming after each addition until mixture is fluffy. Beat in egg and molasses. Add sifted dry ingredients. Blend well.
Form small balls and roll in granulated sugar. Place 2" apart on ungreased cookie sheets.
Bake at 350 for 12-15 minutes or until tops are slightly rounded, crackly, and lightly browned.
Remove from sheets, cool completely on cake racks before storing.

Makes about 4 dozen cookies.
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