Gingersnap cookies have been a family favorite as far back as I can remember. Mom used the recipe from a Better Homes and Gardens cookbook. Sometime in junior high or high school I typed the recipe (using Dad's trusty manual typewriter) onto a pink 3 x 5 index card. I couldn't begin to count the number of times I've pulled out the card, mixed up the ingredients, rolled the dough into balls, dipped them in sugar, and baked up dozens of the tasty treat!
Scribble Picnic theme for the week is cookie, so of course I had to give these gingersnaps a try with my watercolor pencils. Couldn't figure out how to get the sparkle of the granulated sugar on them. I'm anxious to see here what deliciousness the other participants have stirred up for their cookie jars!
I was curious to see if BH&G still has the recipe, so went to their website. I see the recipe they post now is almost
the same as mine, but not quite. Plus, they call them "ginger cookies" instead of "gingersnaps." So, I'll just post the recipe with the ingredient amounts the way I grew up with it!
Gingersnaps
1 1/2 cups shortening 1/2 teaspoon salt
2 cups sugar 4 teaspoons baking soda
1/2 cup molasses 2 teaspoons cinnamon
2 eggs 2 teaspoons cloves
4 cups flour 2 teaspoons ginger
Cream shortening and sugar; add molasses and eggs; beat well.
Add sifted dry ingredients; mix well. (A wooden spoon works great, since the dough will be stiff.)
Shape dough into small balls; roll in additional granulated sugar; place 2 inches apart on greased (or lined) cookie sheet.
Bake at 375ยบ until light brown and puffy. Do not over bake!
Let cool a couple of minutes before transferring to wire racks.
Makes around 8 dozen cookies.
