Gingersnaps Anyone

This is a recipe I copied from a dear friend, Marilyn Peppell, IN February 1981.

She made these and I found the richness so wonderful. Plus they are soft gingersnaps.

The cookies can be made really large, In fact it will make 18 large gingersnaps.

I have never done that as I love the small regular size cookies.

I usually make at least 5 dozen.

Gingersnaps

2 cups flour

1/2 tsp salt

1 tsp ground fresh cloves

1 tsp ginger

1 tsp cinnamon

1 Tbsp soda

Mix together and set aside.

Cream,

3/4 cup shortening, ( I use 1/2 cup butter and 1/4 cup shortening)

1 cup sugar

1 egg slightly beaten

1/4 cup light molasses,

Add flour mix to cream mix.

Blend well, (thank God for Kitchen Aids)

Shape into balls, roll in sugar.

Place on sprayed cookie sheet, press with glass dipped in sugar.

Bake 8 or less minutes

They cook quickly

I do not let mine stand on the cookie sheet

they will continue cooking on the hot sheet

so I take them off as soon as I can.

Simple, Simple and Wonderful

In fact I just took a request for some to be delivered to a friend of Davids.

Why do I bake so many cookies.

One I enjoy it, It keeps my mind busy.

I give to neighbors and friends,

And family if they are around.

I love this time of year, I bake some foods

only at this time.

You know special treats.

Like my Walnut Candies.

Must make those soon.