The Kiddo went through the recipe books and picked out a new recipe for his weekly turn in the kitchen. One of the ingredients was gingersnap cookies. Rather than going out and buying a box, we found a gingersnap recipe and set him to work. Don’t worry, the dinner recipe will be coming in a later blog entry.
I love gingersnap cookies. They sometimes give me heartburn, but I love gingersnap cookies. I was super happy with the way these cookies turned out and I will definitely require the Kiddo to make them again. The only downside to these cookies is that I thought they would be flatter. They didn’t seem to spread out in the oven like other cookies do, so we will have to work on that next time.
I took these to work and had to give out the recipe to two different coworkers. Everyone had to tell me just how good these were. As one coworker said, they don’t make recipes the way they used to.
Recipe: Gingersnap Cookies
From: Better Homes and Gardens Cookies and Candies, 1966
Parental Involvement: Almost none. The Kiddo asked Amon to check his mix once and then it was all the Kid – he read the recipe, prepared his ingredients, put the cookies in the oven, and put them on the cooling rack.
3/4 cup shortening
1 cup brown sugar
1/4 cup molasses
2 1/4 cup sifted all-purpose flour
2 tsp soda
1/2 tsp salt
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
Cream together shortening, brown sugar, molasses, and egg till light and fluffy. Sift together dry ingredient; stir into molasses mixture til blended. form in small balls. Roll in granulated sugar and place 2 inches apart on greased cookie sheet. Bake at 375 degrees about ten minutes. Remove from pan immediately. Makes about 5 dozen cookies.
Recipe Variations: I’m fairly certain we skipped the sifting step and just mixed it together. We will have to teach the Kiddo what sifting means.