We were asked again for the Gingersnap recipe, so I've included it again (reprinting it from last year). They're not real tricky, as I prove every year by making them. I got the recipe from Nancy's Mom, and others claim it's in the old Betty Crocker Cookbook.
I always make a triple recipe, for several reasons. First, if I'm going to go to the effort of measuring, mixing, baking, and cleaning up, I want to get more than a few cookies. Second, I find the measuring easier with the triple batch - mostly the molasses. I never measure that into a cup because it turns out that half a 12 ounce bottle of molasses is exactly what I need for a triple recipe. The third reason I make a triple recipe, is that I end up making 3 or 4 triple recipes every November for our friends at the open houses - we serve a lot of cookies!
| Gingersnaps - Each Recipe Makes 36 2.5" cookies | |||||||
| 1 Recipe | 3 Recipes | ||||||
| Mix Together: | 3/4 | cup | soft shortening | 2 1/4 | cup | ||
| 1 | egg | 3 | |||||
| 1/4 | cup | molasses | 3/4 | cup | |||
| 1 | cup | brown sugar | 3 | cup | |||
| 2 | tsp | soda | 2 | Tbs | |||
| 1/2 | tsp | cloves | 1 1/2 | tsp | |||
| 1 | tsp | cinnamon | 1 | Tbs | |||
| 1 | tsp | ginger | 1 | Tbs | |||
| Then Add: | 2 1/4 | cup | flour | 6 3/4 | cup | ||
| Chill dough. Roll into balls the size of large walnuts. Roll in sugar. Place sugar side up on no-stick cookie shee. Bake until just set in cool oven. I usually end up using 325 degrees, but ovens vary so much I never know what I'll be starting with. Remove quickly to keep the bottoms soft. | |||||||
