Monday, December 19, 2005

Gingersnaps

I have loved spicy food since I was a child. A very small child. As a toddler, I'm told my favorite foods were salami sandwiches and gingersnaps. There is also an anecdote, perhaps apocryphal, that at one point I ate so many gingersnaps that I developed an allergy to them and broke out in hives. Apocryphal or not, I still love gingersnaps and have spent years looking for a good recipe for them.

Everyone has a website these days. Even the spice makers, McCormick, have a website. And on that website they have recipes. One of them, not surprisingly, is for gingersnaps. I decided to give it a try but I didn't think anything this simple could be any good. Wrong! They are simple to make and delicious. And very, very spicy.

For the record, I still love salami.

Verdict: Yum! This one's a keeper.

Gingersnaps


3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon McCormick Ground Ginger
1 teaspoon McCormick Ground Cinnamon
Sugar for rolling

Preheat oven to 350F. Place shortening and sugar in large mixer bowl and cream until light and fluffy. Add molasses and egg and beat well.

Combine flour, baking soda, salt, and spices. Gradually add to shortening mixture and mix well.

Shape dough into 1-inch balls and roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake 12 minutes.

Remove from cookie sheets and place cookies on wire racks to cool.

Recycle: molasses bottle

Compost: eggshell

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