"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

Gingersnap cookies Recipe

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This recipe for Gingersnap cookies, by , is from The Siemers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Natalie Elwell
Added: Saturday, November 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoon diced crystallized ginger
1/2 teaspoon allspice
1/2 teaspoon black pepper
1 1/4 cups packed dark brown sugar
1 1/2 sticks butter softened
1 large egg
1/4 cup molasses

Directions:
Directions:
Preheat oven to 300
In a medium bowl, combine flour,soda, salt. gingers, allspice and pepper.Set aside.

In a large bowl, mix sugar and butter with an electric mixer set at medium speed. Add egg and molasses, and beat at medium speed til light and fluffy.

Add the flour mixture and mix at low speed just until combined. Do not overmix. Chill the dough for one hour--the dough will be less sticky and easier to handle.

Form dough into one inch balls. Place on ungreased cookie sheet and bake for 24-25 mins.

Number Of Servings:
Number Of Servings:
2 1/2 dozen
Personal Notes:
Personal Notes:
Just even seeing Gingersnap cookies, reminds me of when I was young, and Grandma Emma would let me drink coffee and I would dip gingersnap cookies in it.

 

 

 

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