Gingersnaps
"Gingersnap cookies. Given to me by Peg (Miriam) Raver tucked in her "Rumford Complete Cookbook: Revised," which was originally published in 1908, and this edition was published in 1940. Unsure how many a batch makes right now."
- Ready In:
- 22mins
- Ingredients:
- 9
- Serves:
-
1
ingredients
- 3⁄4 cup shortening
- 1 cup brown sugar, packed
- 1 egg
- 1⁄4 cup molasses
- 2 1⁄4 cups flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon pumpkin pie spice
- 1⁄4 teaspoon salt
- granulated white sugar, for rolling dough
directions
- Preheat oven to 375 degrees F.
- Mix shortening, brown sugar, egg and molasses until combined.
- Blend in flour, baking soda, spice, and salt.
- Shape rounded teaspoons of dough into balls and roll in white sugar.
- Place on ungreased baking sheet and flatten slightly if desired.
- Bake 10-12 minutes or until just set.
- Remove from pans immediately.
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RECIPE SUBMITTED BY
Chef Skie
York, 78
<p>Love to cook and come up with new recipe ideas. Always looking for that recipe to save me some money too! Other hobbies of mine include all kinds of crafty things like making jewelry, scrapbooking, sewing, card making, and many others. I live on the East coast in PA, and the local produce always provides tons of inspiration for my creativity. I'm very involved in living an eco-friendly, green lifestyle, and helping others to do so as well. My favorite dish to make is my grandmother's stuffing, and I think I'm pretty famous for it too. Everybody seems to love it. Favorite restaurant has to be Al Dente. It is a unique, family-owned Itallian place here. A rare thing among all the chain restaurants that seem to keep popping up everywhere. Pretty much every recipe I have posted I have made myself for my family and they have to like it for it to get on here. Try them out for yourself!!</p>
