Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Monday, December 17, 2007

Gingersnaps -- Thumbs Up!


I'm working on a batch of these cookies today. I have my dough refrigerating and thought I'd post the recipe while I have a minute. We received a dozen of these yummy cookies last year from one of Doug's colleagues and Geoff scarfed them down so fast the other kids didn't have a chance. So I called his wife and got the recipe for myself. This is the kind of cookie that the adults in my family love. The kids tend to go for the chocolate or simply-flavored sugar cookies, but the adults like the spicier ones (although Geoff is obviously an exception here). They are spicy without the fussiness of a gingerbread man. And unlike gingerbread men, they are chewy -- my favorite!

This is a simple straightforward recipe and they freeze fine. Enjoy!


1 cup packed brown sugar
¾ cup shortening
¼ cup molasses
1 egg
2 ¼ cups all-purpose flour
2 t. baking soda
1 t. cinnamon
1 t. ginger
½ t. cloves
¼ t. salt
½ cup sugar mixed with 1 t. cinnamon for dipping

Mix brown sugar, shortening, molasses and egg.
Stir in flour, baking soda, cinnamon, ginger, cloves and salt.
Cover and refrigerate for at least one hour.
Heat oven to 375. Grease cookie sheet lightly, or line with parchment.
Shape dough by rounded teaspoonfuls into balls.
Roll in sugar/cinnamon.
Place on ungreased cookie sheets and 3 inches apart.
Bake for 10 minutes, until set. Cool.


1 comment:

Devin said...

Maybe I can handle this cookie recipe. Sounds delicious!