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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Gingersnaps Recipe

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This recipe for Gingersnaps is from The Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 1/4 c. flour
1 c. packed brown sugar
3/4 c. shortening or cooking oil
1/4 c. molasses
1 egg
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 c. sugar

Directions:
Directions:
In mixing bowl, combine about half of the flour, the brown sugr, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves. Beat with an electric mixer on medium to high speed till thoroughly combined. Beat in remaining flour. Shape dough into 1 inch balls. Roll in white sugar. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375º oven or 8 to 10 minutes or till set and tops are crackled. Cool cookies on a wire rack.

Number Of Servings:
Number Of Servings:
48 cookies
Preparation Time:
Preparation Time:
30 minutes, plus bake time
Personal Notes:
Personal Notes:
This is a very gingery, spicy cookie! Excellent if you like a strong flavor :)

 

 

 

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