Gingersnaps
These cookies are, hands down, my entire family's favorite cookie. This includes my extended family.
My mom was so mad when she found out I made these when she was out of town.
My nephew, Yale, begs and cries for them.
2 C. packed brown sugar
1 C. shortening
1/2 C. butter/margarine, cold
Mix very well. Add:
1/2 C. molasses
2 eggs
Mix well again. Add:
4 1/2 C. flour
4 t. baking soda
2 t. cinnamon
2 t. ground ginger
2 t. cloves
1/2 t. salt
Mix well. Chill for 1 hour
(I'm very impatient and I like to speed up this process by wrapping the dough in tinfoil and putting it in the freezer for 10-15 minutes.)
Roll dough into 1" round balls.
Roll in sugar and place on lightly greased cookie sheet.
Bake 375* for 9-11 minutes.
Cookies are done when they are just barely set and look like they might need one more minute.
(Resist that urge to cook longer. The cookies finish cooking while they are cooling and will be perfectly soft.)
That giant cookie in the picture is when I got sick of rolling balls and I made two giant cookies.
Maybe I'll do that from now on. Super thick and yummy!
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