"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Best-ever Ginger Snaps, by Gus Bagley, is from The Fisher/Bagley Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c sugar 2 c all-purpose flour 1/2 t salt 1 t soda 1 t ground cinnamon 1 t ground ginger 1/2 t ground cloves 3/4 c shortening 1/4 c molasses 1 egg slightly beaten sugar
Combine 1 c sugar wih flour, soda, salt and spices. Stir slightly. Cut in shortening to resemble coarse crumbs. Stir in molasses and egg. Shape dough into 1" balls and roll in sugar. Place on ungreased baking sheets. Bake at 350º for 10 min. Remove from baking sheets. Cookies will firm as they cool.
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