Thursday, October 29, 2009

Gingersnap Cookies

It's Gingersnap season at the Inn Above Onion Creek Bed and Breakfast. Here is our favorite Gingersnap recipe.


1 cup sugar
2 cups flour
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
½ teaspoon ground cloves
¾ cup vegetable shortening
¼ cup molasses
1 egg, slightly beaten

Mix first 7 ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in molasses and egg.

Preheat oven to 350°. Shape dough into 1-inch balls and roll in sugar. Place 2 inches apart on ungreased cookie sheets and bake for 10-15 minutes. Remove from oven promptly. Cool on sheets a few minutes; then remove cookies to wire rack.

Yield: 4 1/2 dozen

Inn Above Onion Creek