Ginger Snaps (Fourth of July Recipes)

[bholus10]

Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 12
Dessert » Cookies » American

Ingredients:

This recipe for ginger snaps is one of the oldest in my family. It, along with the much-less-used dandelion wine and sauerkraut from scratch recipes, have been with my mother's side since at least the 1840s, and we feel it's safe to assume they came over the Pacific with our ancestors. The only Christmas we haven't made ginger snaps was the year my grandfather died. They were his favorite. Since then, we haven't missed a year.

Ingredients for ginger snap cookies recipe:

Wet:

- 3/4 cup shortening
- 1 cup sugar
- 1 egg
- 1/4 cup molasses

Dry:

- 2 cups flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp ground cloves

Pre-heat oven to 350F .

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[bholus10]

Step 1: Procedure will be familiar to anyone who does a lot of baking. Measure out the shortening (protip: put 1/4 cup water in a 1-cup measure, then add shortening until the measure is filled. Drain, and you have your 3/4 cup shortening)

[bholus10]

Step 2:

Cream the shortening and sugar.

[bholus10]

Step 3:

Add the egg and molasses.

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Step 4:

Combine.