Thursday, November 6, 2008

Molasses Gingersnaps

It is another cold, rainy day here in Seattle. I am ready to start hibernating. To warm things up a little bit I decided to make a batch of some of my favorite cookies.

I got this recipe from Family Fun magazine, and it has been a winner. I was searching for a good combination of a molasses cookie and a gingersnap, something smooth from the molasses and spicy from the ginger, and this is it. It is soft and chewy, yet crunchy on the edges. Aside from the great cookies, now my house smells like warm gingerbread. YUM

The woman who submitted this recipe told a the great story about how she got the recipe. It was her Great Aunt Erma's, and they would always make them together. Her Aunt Erma passed away several years ago, but when she pulls out the recipe card and looks at the recipe, lovingly written by Aunt Erma, she feels like she is right back in her kitchen. I love how cooking brings people together and creates such amazing memories.

Molasses Gingersnaps
3/4 cup shortening
1 cup brown sugar
1/4 cup molasses
1 large egg
2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
1/2 cup sugar(for rolling cookies in)

1. Cream shortening, brown sugar, molasses and egg
2. Blend together dry ingredients
3. Add dry ingredients to the creamed mixture, blending after each addition, until the dough is evenly mixed
4. Heat oven to 375
5.Roll scoops of dough in sugar, place on lightly greased cookie sheet
6. Give a slight pat with the spatula to flatten slightly
7. Bake 8-9 minutes.
8. Cool on baking sheet for 1 minute before transferring to cooling rack.

Makes about 2- 2 1/2 dozen cookies

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