"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Judy's Ginger Snaps, by Sarah Twedt, is from The Jones Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3/4 c. shortening 1 c. brown sugar 1 egg 1/4 c. molasses 2 1/4 c. flour 2 tsp. soda 1/2 tsp. cloves 1 tsp. ginger 1 tsp. cinnamon 1/4 tsp. salt
Cream together the shortening, sugar, egg, and molasses. Blend in flour, soda, ginger, salt, cinnamon, and cloves. Chill for 1 hour. Heat oven to 375º. Roll dough into balls and dip into white sugar. Bake on greased baking sheet for 8-10 minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.