Ginger Snaps
Christmas is a season of cookie baking in our family! We love to make iced sugar cookies, peanut butter cookies with chocolate kisses, spritz cookies, and one of my personal favorites... Ginger Snaps! I love Ginger Snaps because of their delicious flavor and chewy goodness (they are soft and chewy, not crispy), but also because I have many fond memories baking them with my dear friend and mentor, Evelyn. I love favorite recipes among friends! So, I am sharing one of my favorites... will share one of your favorite recipes with us?
Evelyn's Ginger Snap Recipe
Ingredients:
- 3/4 cup butter or margarine, softened
- 2 cups white sugar
- 2 well-beaten eggs
- 1/2 cup molasses or sorghum
- 2 tsp. vinegar
- 3 3/4 cups flour
- 1/2 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoon baking soda
Directions:
Cream together the butter and sugar. Stir in eggs, molasses, and vinegar. Sift and add flour, ginger, baking soda, cinnamon, and cloves. Let the dough stand at room temperature 15-30 minutes. Form the dough into ¾ inch balls. Bake on greased cookie sheet about 12 minutes at exactly 325 degrees (too hot will cause the cookies to brown too much). The cookies are done when they have an even honey-brown color all over the surface, they will begin to swell at first as they get brown, and will then begin to sink around the edges. Let them cool at least a minute or two before removing from the pan, then they will flatten out and crinkle like gingersnaps!
What are your favorite holiday recipes?