As you may have noticed, I almost always choose chocolate. There are, however, some key exceptions. And one of them involves ginger cookies. When I was a little girl, we lived about 100 yards from the public library. The two librarians were the nicest women. My first library card just has my first name on it, because I was too little to write out my last name. And one of them made the absolute best gingersnaps ever. She passed away a couple of years ago, and my mother just passed along her gingersnap recipe. I wanted to share it with you all, and hope that you give them a try. I bet if you made them to eat with a cup of tea and a good book, my kindly librarian would be smiling down on you.
1 cup sugar
6 TBS butter (3/4 stick) (I think you could use shortening too, but I wouldn't use oil)
1/4 cup molasses
1 tsp vinegar. It sounds weird, but it works
1 3/4 cup flour
3/4 tsp baking soda
1 heaping tsp powdered ginger
1/4 tsp cinnamon
1/4 tsp ground cloves (I bet you could add some nutmeg too if you're so inclined)
1. Preheat oven to 350.
2. Combine butter and sugar. Add the egg, molasses and vinegar. Mix dry ingredients separately, then add to wet. Mix to combine.
3. You can refrigerate the dough at this point, if you like. Grease two cookie sheets (or you can just use parchment paper - I'm a new convert to parchment - it's SO easy!) and make into walnut sized cookies.
4. Bake at 350 until the cookies have cracked tops (usually right around 10-12 minutes). They will still look soft. You can let them cook longer if you prefer a very crispy cookie. Cool slightly on a cooling rack, then dust with powdered sugar. Or, you could dip the cookies into regular sugar before baking.
As you can see, this is post 200 and I wanted to share something delicious. We go through these pretty quickly, so no photos :)
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21 hours ago