Wednesday, December 11, 2013

Ginger Snaps

3/4 cups of shortening
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cups flour
2 teaspoons baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp cloves
1/4 tsp. salt
 Granulated sugar

Mix thoroughly shortening, brown sugar, egg, and molasses. Blend in remaining ingredients except granulated sugar. Cover; chill 1 hour.

Heat oven to 375F. Shape dough by rounded teaspoonfuls into balls. Roll in granulated sugar. Place on lightly greased cookie sheets 3 inches apart. Bake 10 to 12 minutes or just until set. Immediately remove from baking sheets.

Note: These cookies are a family favorite. They are especially good for shipping to children who live far away at Christmastime. I sent some of these to my son, Alex when he was fighting in the wars in Iraq and Afghanistan. I've taught my grandchildren to eat them dipped in milk and my grandson, Xavier won't eat them any other way. When my granddaughter Brooklyn was about 18 months old and we lived in Maine I taught her how to dip ginger snaps in milk and I can still see her with her hand in the glass of milk up to her knuckles as she dipped away!

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