GINGERSNAPS!!!

You couldn’t bake a more old-fashioned cookie than GINGERSNAPS.  This  cookie has been popular with children for generations.  Today’s children (and adults) have seldom tasted a true gingersnap.  This superb recipe makes cookies that really snap!  It’s truly versatile.  You can roll the dough very thin and use a small round cookie cutter.  You can roll the dough a little thicker and cut out generous sized rounds.   You can gild the lily by putting them together with your favorite icing.  Or you can cut them into decorative shapes for special occasions.  This dough makes great ginger bread men or ladies.  The recipe is generous and depending on how thin you roll the dough or the size of your cookie cutter you could end up with from 100 to 200 cookies. They also have the advantage of being easily made without the use of a heavy duty stand mixer.  They  freeze very well.  By the by I have been making these gingersnaps since l968 so they are tried and true.  A warning.  These gingersnaps are addictive especially with a glass of ice cold milk.

GINGERSNAPS – makes 100-200 cookies

Preheat oven to 350°F.

4 1/2 to 5 cups unbleached all purpose sifted flour

1/2 tsp cinnamon

1/4 tsp cloves

1 1/4 tsp ginger

2 tsp baking soda

1 cup butter (or margarine for dietary purposes)

1 cup brown sugar

1 cup molasses

1 tbsp white vinegar

1 large egg room temperature

Sift the flour with the spices and baking soda.

Combine the butter or margarine, sugar, molasses, and vinegar in a saucepan.  Heat over medium heat  until the butter is melted and ingredients are thoroughly blended.  Turn out into a large mixing bowl (or you stand mixing bowl) . Cool to lukewarm.

Beat in the egg and then the sifted flour mixture, using enough to make a dough can be  rolled out.   To test for this take a piece of dough from the mixture and gently knead it between your fingers to see if it will hold its shape.  If it seems a little slack add the extra 1/4 to 1/2 cup flour.

Roll dough on a lightly floured board.   You can roll quite thin for the small round cookies.  These will bake on the crisp side.   For a little thicker, softer cookie roll around 1/4 inch thick.

Cut into desired shapes and place on  parchment covered baking sheets.  Bake one sheet at a time in a 350°F. oven about 10 minutes.  These bear close watching as recipes using molasses will scorch easily.

Cool on racks and glaze or decorate as desired.

Bet you can’t eat just one.