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"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

Best Ever Gingersnaps Recipe

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This recipe for Best Ever Gingersnaps is from Cookie Walk Recipes 2018, 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 sugar
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp cloves
3/4 cup margarine or butter
1/4 cup molasses
1 egg, slightly beaten
extra granulated sugar for rolling
Directions:
Directions:
Combine 1 cup sugar, flour, salt, baking soda & Spices; stir lightly. Cut in shortening (butter or margarine) to resemble course crumbs; stir in molasses and egg. Shape dough in 1 inch balls & roll in extra sugar. Place on ungreased cookie sheet. Bake at 350º for 10 minutes. Remove from baking sheet immediately (cookies will firm quickly as they cool).
Number Of Servings:
Number Of Servings:
4 1/2 dozen
Preparation Time:
Preparation Time:
~1 hour
Personal Notes:
Personal Notes:
These cookies are also known in my family as Whop-It cookies. The recipe came from my mother who when taking these cookies out of the oven she would "Whop" the tray on the stove top to help the cookies crinkle. A young cousin of mine started calling these cookies "Whop-It Cookies" and the name stuck.

 

 

 

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