{"id":2060,"date":"2012-10-30T23:54:58","date_gmt":"2012-10-30T23:54:58","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=2060"},"modified":"2012-11-22T07:00:37","modified_gmt":"2012-11-22T07:00:37","slug":"gingersnaps","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=2060","title":{"rendered":"GINGERSNAPS!!!"},"content":{"rendered":"

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You couldn’t bake a more old-fashioned cookie than GINGERSNAPS.\u00a0 This\u00a0 cookie has been popular with children for generations.\u00a0 Today’s children (and adults) have seldom tasted a true gingersnap.\u00a0 This superb recipe makes cookies that really snap!\u00a0 It’s truly versatile.\u00a0 You can roll the dough very thin and use a small round cookie cutter.\u00a0 You can roll the dough a little thicker and cut out generous sized rounds.\u00a0\u00a0 You can gild the lily by putting them together with your favorite icing.\u00a0 Or you can cut them into decorative shapes for special occasions.\u00a0 This dough makes great ginger bread men or ladies.\u00a0 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.\u00a0 They\u00a0 freeze very well.\u00a0 By the by I have been making these gingersnaps since l968 so they are tried and true.\u00a0 A warning.\u00a0 These gingersnaps are addictive especially with a glass of ice cold milk.<\/p>\n

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GINGERSNAPS – makes 100-200 cookies<\/strong><\/p>\n

Preheat oven to 350\u00b0F.<\/p>\n

<\/strong>4 1\/2 to 5 cups unbleached all purpose sifted flour<\/p>\n

1\/2 tsp cinnamon<\/p>\n

1\/4 tsp cloves<\/p>\n

1 1\/4 tsp ginger<\/p>\n

2 tsp baking soda<\/p>\n

1 cup butter (or margarine for dietary purposes)<\/p>\n

1 cup brown sugar<\/p>\n

1 cup molasses<\/p>\n

1 tbsp white vinegar<\/p>\n

1 large egg room temperature<\/p>\n

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Sift the flour with the spices and baking soda.<\/p>\n

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Combine the butter or margarine, sugar, molasses, and vinegar in a saucepan.\u00a0 Heat over medium heat\u00a0 until the butter is melted and ingredients are thoroughly blended.\u00a0 Turn out into a large mixing bowl (or you stand mixing bowl) . Cool to lukewarm.<\/p>\n

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Beat in the egg and then the sifted flour mixture, using enough to make a dough can be\u00a0 rolled out.\u00a0\u00a0 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.\u00a0 If it seems a little slack add the extra 1\/4 to 1\/2 cup flour.<\/p>\n

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Roll dough on a lightly floured board.\u00a0\u00a0 You can roll quite thin for the small round cookies.\u00a0 These will bake on the crisp side. \u00a0 For a little thicker, softer cookie roll around 1\/4 inch thick.<\/p>\n

Cut into desired shapes and place on\u00a0 parchment covered baking sheets.\u00a0 Bake one sheet at a time in a 350\u00b0F. oven about 10 minutes.\u00a0 These bear close watching as recipes using molasses will scorch easily.<\/p>\n

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Cool on racks and glaze or decorate as desired.<\/p>\n

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Bet you can’t eat just one.<\/p>\n

\t GINGERSNAPS!!!<\/span><\/p>\n
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Recipe Type<\/span>: cookies<\/span><\/div>\n
Cuisine: old fashioned home baking<\/span><\/div>\n
Author: MRS. BUTTERFINGERS<\/span><\/div>\n
Prep time: