Tuesday, December 7, 2010

Grandma's Ginger Crisps

This is my grandma when she was around 20:

These are her cookies, which she makes every year for Christmas; every year my dad probably eats half of them. Every year I eat the other half. Not really. But I would if I had no decency. I have just enough decency.

These cookies don't have the "snap" that ginger snaps have; the cloves and cinnamon even out the ginger. The end result is a crispy, slightly chewy in the middle cookie that tastes exactly like Christmas. They are also really good on a rainy or snowy afternoon with a cup of tea, any time of the season. Now that I have acquired this highly guarded secret recipe, I can make them for snowy afternoons if I want to!

You need:

3/4 c shortening
1 c white sugar, plus a bit extra
1 egg
1/4 c molasses
2 c flour
1/2 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger

1. Cream the shortening and 1 cup of sugar; add the egg and molasses and mix until creamy.

2. Mix the dry ingredients together and add the dry to the wet and mix until you get something that looks like cookie dough.

3.  Lightly grease a couple of baking sheets, or line them with parchment paper. Make 1.5 tbs balls of dough and roll in some white sugar. Place the dough balls about 1.5" apart on the baking sheet. Press each ball down gently with a fork.

4. Bake for 10-12 minutes (watch them after 10 minutes!) in a 375ºF oven. Let cool, then devour them all and share them with no one. No no. I didn't mean that. I mean wrap them up and give them to friends and family in the spirit of the season.

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