GIngersnaps

 

Boy did I let the blog go this last month.    Well I will make up for it right here with these Ginger Snaps.   These are so good.  I can't resist them straight from the oven, hot and a little gooey.  mmm.   

I made 7 dozen of these.  And I bet I could have eaten almost all of them, I might have gotten sick but I would have given it a try  if I hadn't of known that they were for a greater good and not for me.  My poor family got to look at them all and I only allowed them one each.  Seriously sad.  

The best way to do gingersnaps in my opinion is to leave them a little gooey so that when they cool they stay a bit chewy.  I know the title any everything says 'snap' but I really don't care for hard gingersnaps.    I cook them just until the cracks form good and the bottom is slightly browned.  This is the same recipe I have used for 30 years, probably longer but I don't really remember much cooking before that.  It has been hard for me to beat.  Also, I always double this recipe. 

Gingersnaps

1 cup brown sugar

3/4 cup shortening

1/4 cup molasses

1 egg

2 teas. baking soda

1 teas. cinnamon (maybe a pinch more)

1 teas. ginger

1/2 teas cloves

1/4 teas. salt

2 1/4 cup flour

granulated sugar

Preheat Oven to 375 deg.  combine sugar, shortening and molasses until well blended.  Add egg and mix in.   Add all spices and soda, mix.  Stir in flour.  Refrigerate for 1 hr.  Form 1in. balls, dip half  in sugar and place on baking sheet sugar up.  Bake 10 - 12 min.