Happy Holidays!

I am finally sharing my gingersnaps recipe that is very well received every Christmas. These cookies are so good that I even make them in the summer and serve them with vanilla ice cream.  

Gingersnaps

2 c. sifted flour

2 tsp. baking soda

1 tsp. powdered ginger

1 tsp. ground gloves (or allspice)

1 tsp. cinnamon

¾ cup vegetable shortening

1 cup sugar

¼ cup molasses

1 egg

Additional sugar

 

Sift together the first five ingredients and set aside in a medium bowl. Cream shortening until light. Add sugar, molasses and egg to shortening, beating well.

Gradually add flour mixture, beating until smooth. Dough will be very stiff. Shape into 1” balls and roll in sugar. Bake on greased cookie sheets at 350 degrees for 10-12 minutes or until firm. Cool on wire racks.

Happy Holidays and a Warm Welcome to Winter!! Joyeux Noel to you and your families. May the New Year bring you all good health and happiness.  

We were blessed to travel to New York City for an early Christmas and birthday celebration. St. Patrick's Cathedral is always a favorite and we sit in the pew and slow down for a bit.  

Happy Holidays to All!