"This melt in your mouth recipe from my grandmother has been in my family since 1899."
Recipe courtesy of : Marie Ayers
What is better than ginger anything during the Fall season??? It's rainy here today and dark and cold and I always love being in the kitchen cooking or baking with the kids.
I wanted to bake cookies this afternoon, and I was trying to think of a good recipe that included either pumpkin or molasses or ginger......and then I remembered that a while ago, Vicki from "Turkey Feathers" had posted about these great Gingersnap cookies. I knew I had to try them, so I followed her link to the recipe.
This is what the kids and I will be baking this afternoon, and I'll come back and post our pictures once the cookies are done :)
Just like Vicki, I plan on slathering some vanilla frosting in between them...oh goodness, I'm salivating at the thought :)
Picture courtesy of: Turkey Feathers
GRANDMA'S GINGERSNAP COOKIES
INGREDIENTS
* 2 cups sifted all-purpose flour
* 1 tablespoon ground ginger
* 2 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 3/4 cup shortening
* 1 cup white sugar
* 1 egg
* 1/4 cup dark molasses
* 1/3 cup cinnamon sugar
DIRECTIONS
1. Preheat oven to 350 degrees F (275 degrees C).
2. Mix and sift the first 5 ingredients. Sift a second time and place the mixture back into the sifter.
3. Beat the shortening until creamy. Add the 1 cup of sugar gradually and continue beating. Beat in the egg and the molasses.
4. Sift into this about 1/3 of the flour mixture, stirring and blending well. Repeat until all is added. Roll the dough into tiny balls by hand, rolling each in a mixture of cinnamon and sugar.
5. Place 2 inches apart on a ungreased baking sheet. Bake 10 minutes until the tops are rounded and slightly cracked. Cool on a wire rack. Store in an air tight container.
Yield: 5 Dozen
