Recipe of the Week – Jane’s Gingersnap Cookie Recipe

Gingersnap Cookie Recipe: From our Westwynd Farm Cookbook

 

Here’s a fall treat from our cookbook: Jane’s Gingersnap Cookie Recipe. These are the perfect cookie for a brisk autumn day. We just got some spiced cider for the Keurig… so my afternoon plan is a mug of cider, cookies, and a book by the fire while wait for you to arrive… such hard work!

 

Ingredients:

¾ cup shortening
1cup sugar
¼ cup molasses
1 egg
2 cups flour
2 tsp soda
1tsp cinnamon
½ tsp cloves
½ tsp ginger
¼ tsp salt
coarse sugar

Instructions:

Cream shortening and sugar. Add molasses, blend in. Add egg, blend. Combine dry ingredients. Add to mixture & blend. Form into balls and roll in coarse sugar. Bake in upper 1/3 of oven at 350 about 8 -10 minutes, depending upon size, your preferred crispness and your oven. Enjoy!

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