Last night at the cookie swap, Cindy asked me if the bun in ye olde oven was inspiring me to bake. “Nah, I don’t think so,” I answered. “I did this last year around the holidays. It goes way downhill in January.”
I’m not talking a decline. I mean a precipitous drop. Off the cliffs of Bakedom. But I will point you to this recipe/post from January because
a) I will be making those cookies again next week as gifts for grandparents
b) As excited as I was to be able to see a recipe in a magazine and bake it with items already in my pantry, I am equally excited to be able to dictate a recipe from memory (for at least a couple more days; I saw this entry when grabbing the cookie link)
Terica said her little brother really jammed (sorry, that was a horrible pun funny only to me cause Terica brought jam thumbprint cookies last night) to the gingersnaps I made. She asked for the recipe.
Aside: Girls, this is something to keep in mind if we do this next year – provide recipes with the cookies.
After I read the e-mail from T, I was like “yeah, I’ll have to copy it down… wait a minute…” I realized that because I made a batch of these cookies on both Saturday and Wednesday, I have the recipe memorized. I am so Martha Stewart! Well, maybe that Rachel Ray. Cause Liz is the one who brought her cookies in little sparkly gift bags to the swap. Whore.
Gingersnaps
In a medium to large mixing bowl, combine:
2 cups all purpose flour
1 tablespoon ginger
1 teaspoon cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
In a large mixing bowl, combine:
3/4 cup shortening, stirred to soften
1 cup sugar
1 egg
1/4 cup molasses
Stir the flour mixture into the shortening-egg mixture in increments. (If you dump it all in at once, flour goes everywhere as you stir.)
Roll small hunks of dough (about the size of a quarter or 50 cent piece) in your palm into little cookie discs and place them on a greased pan about 2 inches apart. Before you put them in the oven, sprinkle the cookies with sugar.
Bake at 350 for 12 min. Makes about 48 cookies.
And a little tidbit, from me to you: don’t bother taking a whiff of the ginger or the molasses. They don’t smell like good things to put in cookies, but the cinnamon and sugar will balance them out, resulting in a tasty treat.
P.S. This entry composed on a sugar high.