Week 2: Grandma's Gingersnap Cookies

The recipe I tried this week was a dessert called Grandma’s Gingersnap cookies. These cookies taste absolutely amazing either after a good meal or just as a nice snack. They taste like gingerbread cookies, only better!  I find that they are best when they come right out of the oven because they are still warm and soft. If you follow the directions of the recipe, you will definitely be satisfied. These cookies are great for absolutely any occasion, not just Christmas time and they will be a family favorite because both kids and adults will love them! However, over time, keeping these cookies in a jar will not do because they get hard and crunchy. So unless you plan on eating the whole batch of cookies you make within the first day or two, I suggest putting a piece of white bread in the cookie jar or bag to keep them moist and soft so that they will stay delicious for a couple of weeks. I recommend to all of you out there to try these cookies because they are truly fantastic!

Grandma's Gingersnap Cookies

Ingredients: 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 Directions: 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.