The majority of my favorite cookie recipes come from my Nana and Papa's hometown community cookbook. This gingersnap recipe is incredible. We think it should be renamed gingersoft because that is a more accurate description. The recipe makes a huge batch. Huge. Your house will smell like Christmas and you will have so many cookies that you can take up to half the batch into your closet and eat them one by one all by yourself and no one will suspect a thing.
2 c sugar
3 eggs
1 1/2 c shortening
1/2 c plus 2 T molasses
5 c flour
1/2 t salt
2 t baking soda
1 1/2 t cinnamon
1 t cloves
2 t ginger
Sugar for rolling (I now use turbinado sugar to roll the dough because it gives it a crunch on the exterior and I like the contrast in textures, but regular granulated sugar is just fine)
Cream together sugar, eggs and shortening. Add molasses. Scrape down sides of bowl. Sift together other ingredients and combine with creamed mixture. Roll into smallish balls and roll in sugar. Place on ungreased cookie sheet and bake at 350 degrees for 8 to 12 minutes.
Your cookies are done when they just begin to crack. Take them out and cool them on the sheet for a few minutes and then transfer cookies to a cooling rack to completely cool. They set up as they cool.
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