Gingersnaps Recipe

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Her friends and neighbors in Kelso,Washington look for these old-time cookies on the goody trays Elizabeth Flatt gives out every holiday. They're great for dunking in milk, Elizabeth says, and they bring back a spicy flavor of Christmases past.

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Gingersnaps Recipe

Prep: 20 min. Bake: 10 min. + chilling

Yield: 24 Servings

20 10 30

Ingredients

1/3 cup shortening
1/2 cup sugar
1 egg
2 tablespoons molasses
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon each ground cinnamon, cloves and ginger
1/8 teaspoon salt
Additional sugar

Directions

In a large bowl, cream the shortening and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, cloves, ginger and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for at least 4 hours.
Shape tablespoonfuls of dough into balls. Roll in additional sugar. Place 2 in. apart on lightly greased baking sheets. Flatten slightly with a glass.
Bake at 350° for 8-10 minutes or until edges are lightly browned and tops are set and starting to crack. Cool for 2 minutes before removing to wire racks. Yield: 2 dozen.

Editor's Note: Cookie dough may be frozen. Freeze balls of dough on waxed paper-lined baking sheets until firm. Remove from the pan and place in resealable freezer bags for up to 3 months.
To bake, place frozen balls of dough 2 in. apart on lightly greased baking or until edges are lightly browned and tops are set and starting to crack.

Nutritional Facts 1 serving (2 each) equals 68 calories, 3 g fat (1 g saturated fat), 9 mg cholesterol, 68 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.

Originally published as Gingersnaps in Country Woman November/December 2004, p37