Tuesday, February 7, 2012

Old Fashioned Ginger Snaps

I had such plans for my evening that involved baking. We ate dinner and watched a movie. By the time it was over, I was falling asleep in my chair (it was barely 8 pm). There would be no baking for me. My husband so kindly made a gingerbread cake for me to take to my ladies night tonight. During the night, I was dreaming that I accidentally ate all the gingerbread - I guess I could smell it in my sleep - so I had to make cookies. Since I was unable to experiment with the baking mix, I decided to share a cookie recipe. Not just any cookie but a gingery snap that reminises of gingerbread and all those wonderful Christmas smells (which make me wonder why I didn't dream of Christmas, I remember going to sleep thinking the house smelled like it).

Old Fashioned Ginger Snaps
1 cup packed dark brown sugar
3/4 cup sugar
1/4 cup molasses
1/4 cup shortening
1 tablespoon butter, softened
1 egg
1/2 teaspoon vanilla
2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup water
Preheat oven to 350 degrees. Cream together the sugars, molasses, shortening, butter, egg, and vanilla in a large bowl. Beat with an electric mixer until smooth. In another large bowl combine the flour, baking soda, ginger, salt, cinnamon, and cloves. Pour the dry mixture into the wet mixture and beat while adding the water. Continue to mix until ingredients are incorporated. Measure a heaping teaspoon of dough at time. Roll the dough into a sphere between the palms of your hands then press the dough onto the cookie. Flatten to about 1/8-inch thick. Bake cookies for 10-14 minutes or until edges begin to brown and cookies are crispy when cool. Makes 120 (10 dozen) cookies.

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