Wednesday, March 17, 2010


I may have just found the best gingersnap recipe ever. It seems that this recipe is at least a century old, according to the recipe.
Grandma's Gringersnaps
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
1.Preheat oven to 350 degrees F (175 degrees C).
2.Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
3.Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
4.Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Of course I've took a few liberties. I added a pinch of cloves and I didn't shift the dry ingrediants together. Another thing is, it took more like 11 minutes for my cookies to get done. It probably would be better if the oven temperature was 375 degrees. They're not really snappy, either, but they're delicious! Just make some fresh whipped cream and you're made! Yum!
For fresh whipped cream:
Whip 1 cup of heavy whipping cream until stiff peaks form. Add 1 tbs powder sugar and 1 tsp vanilla and whip together until stiff peaks form again. It's so yummy!


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