No, this is not what I had for breakfast, but early Sunday morning found me packaging fudge and gingersnap cookies for the office cookie exchange and various other holiday activities. I can't believe I haven't blogged all week, but while I am usually such a homebody, this week I've been quite the social butterfly and have only been home one night during the week, which I spent baking, as you can see. Hopefully the social obligations will settle down and I can get back to sewing and blogging. I did finish nearly all my Christmas shopping, but now I must get busy at the wrapping station.
I must share my grandmother's gingersnap cookie recipe with you - they are my favorite cookie and even DS #1 who won't eat sweets begs me to make these cookies. They are more of what you would term a molasses cookie because they are soft, not "snappy" but that is what we've always called them. They are easy and delicious and freeze well, if you have any left to freeze! I made a triple batch on Friday night and I love that my daughter can now help me roll the balls - what a time saver, plus, some fun bonding time with my baby girl.
3/4 cup shortening
1 cup granulated sugar
1/4 cup molasses (I prefer the Brer Rabbit full-flavor type)
One egg, room temperature
2-1/2 cups flour
2 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. salt
Melt shortening, cool. Add sugar, molasses and egg - beat. Sift and add to first mixture the flour, soda, cloves, ginger, cinnamon and salt.
Chill the dough 10 minutes.
Form into 1-inch balls, roll in sugar and place on cookie sheets. Bake at 375 degrees for 8-10 minutes - do not brown, but cookies should be nicely "cracked" on top.
I hope you enjoy them as much as we do!