We used to get together every year, either during Thanksgiving weekend or the next to bake. We each had five baggies of cookie dough ready to go and spent a Sunday afternoon slaving by a hot oven. Wine helped us get through. Then we split everything down the middle. I had cookies in the freezer for months.
One of the cookies C- always brought was Ginger Snaps. It's a good recipe but it's finicky. It's one of those things that can't be doubled, and we never did figure out why. I would occasionally make a batch just for me and Himself, but I hadn't done so for many years until this week.
These are a good change of pace, but I confess that chocolate chip cookies trump everything else for us. Oatmeal cookies with white chocolate chips and cranberries come in a close second.
We'll enjoy the ginger snaps for the next week or so, and then there is the possibility I never make them again. Some things are best left in the past.
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¾ cup melted Crisco (do not substitute!)
1 cup white sugar
¼ cup Brier Rabbit or dark molasses
1 egg
2 tsp Baking soda
2 cups flour
½ tsp ginger
½ tsp clove
½ tsp salt
1 tsp cinnamon
Liquefy shortening and cool.
Add sugar, syrup and egg. Beat well.
Add remainder and chill dough over night.
Form into small balls.
Roll in sugar and place on cookie sheet, then flatten with fork.
Bake on greased sheet at 350 for 8 minutes.
For best results, do not double this recipe. Make individual batches.
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