Wednesday, December 2, 2009

Pretty Much The Best Gingersnap Ever...

Grandma's Gingersnap Cookies--

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar

1.Preheat oven to 350 degrees F (175 degrees C).

2.Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.

3.Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.

4.Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

Made these for the out-of-towners. They raved about these cookies! You MUST sift twice, it makes all the difference in the texture. Oh, and I added cloves and extra cinnamon; I like mine spicy. These are delish!

1 comment:

Arlene said...

I love gingersnaps -- I guess it's more accurate to say that I love gingerchews, though, because I like 'em a bit chewy instead of too crispy, lol. Anyway, I made some of these the other day (similar recipe), and then crumbled them up to make a crust for a pumpkin swirl cheesecake; oh my goodness, it was delicious! Try it some time. :o)