Monday, November 17, 2008

Gingersnaps

Gingersnaps

From the kitchen of Sandy Garrett 

A decade ago I lived in Ft. Collins, CO.  Sandy Garrett was the Activity Committee head and planned a beautiful Night of the Nativity at a ward members home/barn.  As we left the barn (stable) with the live animals and baby Jesus we were each given a spicy, rich gingersnap. 

I had to have the recipe.  The cookies are flat.  In fact, Sandy said to drop the cookie tray onto the kitchen counter after taking them out of the hot oven in order to make the cookies fall.  My cookies always seem to fall without the added help.  The cookie dough is very sticky.  Remember to use that small ice cream scoop for perfectly sized cookies. 

Cream:

1 ½ C. Shortening
2 C. Sugar
2 Eggs
 1 ½ C. Molasses 

Sift and then add to above:

2 tsp. Baking Soda
4 1/3 C. Flour
2 Tsp. Cinnamon
2 Tsp. Ground Cloves
2 Tsp. Ginger 

Optional: 2 tsp. cayenne :)

This makes a very sticky dough.  Roll into balls the size of walnuts and roll in sugar.  I simply scoop mine and plop the dough ball into the bowl of sugar.  Place nine (versus the normal 12) cookie balls per cooking sheet because these cookies spread.  

Bake for 10 minutes at 375 F.  The cookies will look under done, but you will able to lift the edges.

3 comments:

  1. Becky at Bishop's office gave me her recipe for yummy pumpkin dip for gingersnaps.

    PUMPKIN DIP
    Cream together:
    8 oz. cream cheese
    2 cups sifted powdered sugar
    Add:
    15 oz. pumpkin pie mix
    2 t cinnamon
    1 t ginger

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  2. OHHHH. That sounds good. So, is "pumpkin pie mix" simply canned pumpkin?

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  3. I think it is the canned pumpkin that has the spices in it. I believe I've seen 2 different kinds of canned pumpkin - one is pie filling and one is just punkin! Me- I'm going to use the pumpkin I bottled and add the spices.

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