"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

Oatmeal Gingersnaps Recipe

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This recipe for Oatmeal Gingersnaps, by , is from The Best Cookbook Ever for Jovanna and Tyler, 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!

Paula Adams


1 cup packed light brown sugar
3/4 cup vegetable shortening, (Crisco)
1 egg
1/4 cup light Karo syrup
1 1/2 cups all purpose flour
1 cup old fashioned or quick oats, uncooked
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup or more sugar

Combine light brown sugar and shortening; beat until creamy. Stir in egg and Karo syrup.
Add flour, oats, baking soda ginger, cinnamon and salt to the creamed mixture and mix well. Chill dough for 1 hour.
Lightly grease a cookie sheet and preheat the oven to 350. Sprinkle about 1/2 cup granulated sugar on a plate and spread it out.
Roll spoonfuls of dough into 1 inch balls, then drop balls into sugar and roll around to cover.
Place sugared dough balls on cookie sheet 2 inches apart. Bake 8 o 10 minutes or until lightly browned.
Let stand 3 minutes before removing to racks to cool

Number Of Servings:
Number Of Servings:
4 dozen




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