"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Gingersnaps, by Michelle Marlowe, is from Falcon Park Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3/4 c. shortening 1 c. sugar 1 egg 2 tsp. soda 1/2 c. molasses 2 c. flour 1/2 tsp. salt 1 tsp. cinnamon 1 tsp. cloves 1 tsp. ginger
Mix the shortening and sugar together. Add the egg and mix. Then add the other ingredients. Add the flour last so that you can add while mixing to see if you need to add a little more or little less. Bake at 375 º for 10 minutes. The cookie will look as though it is barely cooked and will begin to form cracks.
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