it smells so good in here
We are making some gingersnaps to give away to our friends this year so ryan called his mom to get
her famous gingersnap recipe! I didn't think of taking pictures until we were already assembling them
but you get the idea..
(this isn't really top secret since this recipe looks exactly the same as all the other gingersnap
recipes out there but im not so sure there is anything really super secret you could add to gingersnaps..)
preheat over to 350
makes 4 ish dozen depending on how big you make them
2 CUPS FLOUR
3/4 CUP SHORTENING or MARGARINE or butter (apparently you can't use light margarine as it makes the cookie more like a muffin..
1 TBSP GROUND GINGER
1/2 TSP NUTMEG
1/2 TSP GROUND CLOVES
1 CUP SUGAR
2 TSP BAKING SODA
1 EGG
1 TSP CINNAMON
1/4 CUP MOLASSES
1/2 TSP SALT
SIFT ALL DRY INGREDIENTS.
CREAM SHORTENING AND SUGAR; ADD EGGS AND MOLASSES.
STIR IN FLOUR MIXTURE (i used my hands to do this and it worked well adding a bit at a time)
SHAPE INTO BALLS
ROLL IN ADDITIONAL SUGAR
PLACE ON COOKIE SHEET (un-greased) BAKE for 11 - 15 MINUTES (depending on how soft you want them)
they don't need to cool on a rack. the best thing is a paper bag.