When I was first making them and attempting to put them on the sheets, I decided right then and there I would never make them again. They were gooey and annoying, even after they 'chilled for 2 hours' just as the recipe 'suggested'. Then they came out of the oven all beautiful...and I tasted one. Oh. My. Yum. Yum. Yum. I was so wrong. They would have been worth twice the effort! Hence, my repentance to the humble little recipe.
My one
Gingersnaps
1/2 C butter, margarine or oil
1/4 C shortening
3/4 C sugar
1/2 C packed brown sugar
1 tsp baking soda
2 tsp cinnamon
2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
1 egg
1/3 C mild-flavored molasses
2 C flour
(1/4 C colored sugar or coarse sugar for decorating)
*Beat butter and shortening for 1-2 minutes until fluffy. Add egg and beat for a 1 minute. Add the rest of the ingredients minus the flour and mix well. Add flour slowly. Chill (ahem, freeze) until not sticky and easy to work with. (1-2 hours) Using cookie scoop or hands, shape 1 inch balls and roll in sugar. Place 3 inches apart to allow spreading. Bake at 350 for 10 minutes. (Using the scoop, I didn't even shape them, but they came out just fine.)
I hope you enjoy this holiday treat as much as I did. Twice. I find it really helps the flavor if a nice Christmas cd is playing while I bake. You know, something really classic, like the Muppets and John Denver. :)
2 comments:
You are my second bloggy friend to share a gingersnap recipe lately - I suppose that means that now I *have* to try some! Perhaps I'll enjoy homemade ones, but I've never been a fan of gingerbread.
And, I really want some cookie scoops. I just use 2 small spoons from the silverware drawer, or roll cookie dough into a log and freeze it, and then slice it. This way is really nice for freezing cookie dough, because then I can just stack the frozen cookie dough with a small sheet of waxed paper in between, and bake 5 or 6 at a time for a special treat without all the cookie dough work and mess! :) But...I still want some scoops. ;)
Ooh, girl, you need the scoops! That's a great idea about freezing it and making a handful at a time.
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