"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Grandmother's Gingersnaps, by Gladys Sharp, is from The Sharp Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 eggs 1 Tbsp ginger 1 1/2 cups molasses 1/2 tsp allspice 2/3 cup soft lard (or shortening) 1 tsp cinnamon 1 cup sugar 1 tsp soda about 4 cups sifted flour
Beat eggs, add molasses, lard and sugar. Beat well. Add sifted dry ingredients. Mix well. Roll balls the size of marbles and place on greased cookie sheet about two inches apart. Bake at 350º for 8 - 10 minutes.
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