The holidays have swiftly passed. Alas, its aromatic memories still linger throughout this big house. The littles (grandchildren) arrive with the hopes of making it snow-i.e.flour spraying out after being added to my Kitchen Aid mixer. Oh, the stories that mixer could tell! It saw who swiped the drops of chocolate chop cookie dough from a prepared cookie pan sitting patiently waiting for its turn in the oven. It heard the math lessons about fractions when measuring ingredients. It probably giggled each time an egg white has trickled down the side of its bowl when cracked.
One of our favorites to prepare together during the season is gingersnaps. I acquired the basis of this recipe from a fundraiser cookbook from my children’s nursery school, Tiny Tot, back in the early 1990’s. Not only have they been dipped in milk, given as gifts, shared with coworkers, dipped in a chocolate fountain (tried that yesterday), but they have also been used in crumbled form as a base prior to pouring in the pumpkin pie mixture. Subsequently incorporated into the pie’s streusel topping with crystallized ginger. Oh, you have no idea! Maybe I’ll remember to post that recipe for you by next Thanksgiving.
Serves: 5 dozen
- ⅓ cup butter
- ⅓ cup Crisco(butter-flavored)
- 1-1/4 cups sugar
- 1 egg
- ¼ cup molasses
- 2 cups all-purpose flour, unbleached
- 1-1/2 t. baking soda
- 1 t. salt
- 1 t. cloves
- 1 t. ginger
- ¼ cup turbinado sugar( like Sugar in the Raw)
- 1 t. cinnamon
- Cream butter, Crisco and sugar.
- Add the egg and cream until light and fluffy.
- Blend in the molasses until batter in uniform in color.
- Combine the dry ingredients and slowly add to the creamed mixture.
- Cover and refrigerate for about an hour.
- Using a 1 inch cookie scoop, drop mounds 2 inches apart onto cookie sheet lined with parchment paper.
- Roll the tops of the cookie mounds into the cinnamon sugar mixture.
- Bake in a convection oven set at 350 degrees for 12 minutes.
- If you bake in a regular oven at 350 degrees, the time should be about 15 minutes.