Saturday, December 15, 2012

'Tis the Season...for Gingersnaps

One of my favorite times of year is finally here! We have been busy visiting with family, getting ready for Christmas parties, doing some decorating and shopping, and trying to enjoy it all...thus the serious lack of posts the last couple of weeks. I'm finally done with Christmas shopping, so I can sit back and relax--a little.

I'm sure many of you have family traditions that are very special to you this time of year. For my family, many of our traditions involve food. Cooking together and eating together. My mom has several dishes that she always makes around the holidays, and eating any of those makes me think of Christmas. One of those is her Gingersnaps. Most people think of gingersnaps as being crisp, crunchy cookies, and they often are. My mom's gingersnaps, though, are soft and chewy, and they have the perfect blend of Christmas spices. They are also surprisingly easy to make. I made them this past week for a Christmas party at work, and I plan to make some more for our neighbors.

Hope you are enjoying this special time of year!

Best-Ever Gingersnaps

1 cup sugar, plus about 1/4 cup extra
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
3/4 cup shortening
1/4 cup molasses
1 egg, slightly beaten

Combine 1 cup sugar, flour, salt, soda, & spices.

Stir lightly.

Cut in shortening to resemble coarse crumbs. Stir in molasses & egg.

Shape dough into 1 inch balls, and roll them in extra sugar.

Place on baking sheet and bake at 350 for 8-10 mins. Remove from baking sheets to cool.

*I posted the original instructions above. I usually make them by mixing all the dry ingredients, then I add everything else and mix it with my fingers. It's the best way I've found to get all of the ingredients incorporated...even if it is a little messy!

*My mom says not to double this recipe. I'm not sure why but I've never done it since Mom usually knows best =)