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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Oatmeal Gingersnaps Recipe

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This recipe for Oatmeal Gingersnaps 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!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 350º. 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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