Most ginger cookies require the dough to be chilled...then rolled out just so...and cut into various shapes...now that is good and fine if you wish to take that much trouble...but oft times I prefer to get to the finished product as soon as possible.
Another reason I am making these cookies is we are invited to some friends annual fall weiner roast this coming Saturday. These cookies freeze perfectly - so no one will know that I did not bake them on Saturday afternnon.
Here is the recipe - which by the way I got from my sister many years ago.Ginger Snaps
2 cups flour
1 tablespoon ground ginger
2 teaspoons soda
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup molasses
Measure flour, ginger, soda, cinnamon and salt.
Put aside.
Cream shortening until soft. gradually
add sugar - cream until light and fluffy.
Beat in egg and molasses - add dry
ingredients - blend well.
Form teaspoons of dough into small balls by
rolling them lightly between palms of hands. Roll
dough in granulated sugar to cover entire surface.
Place 2 inches apart on ungreased cookie sheet.
Bake at 350 degrees for 6-8 minutes for soft
cookies or longer if you want crisp ones...but just until
tops are crackly and light brown.
Let cool on cookie sheet.
Bake up a batch and share with your loved ones.
