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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

Grandma’s Gingersnap Cookies Recipe

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This recipe for Grandma’s Gingersnap Cookies is from The Davis Daughters' Family Cookbook Project, 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 cups flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
¾ cup shortening
1 cup white sugar plus extra for rolling
1 egg
¼ cup molasses
Directions:
Directions:


Preheat oven to 350°F.
Cream shortening, sugar, and egg until fluffy. Add molasses and mix well.
Add remaining ingredients into a separate bowl and whisk well to combine. Add dry mixture to sugar mixture a little at a time until combined.
Divide dough into 18 pieces, roll each into a ball and roll in sugar.
Place cookies on an ungreased pan and bake 11-13 minutes

 

 

 

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