Friday, July 19, 2013

Soft Gingersnap Cookies

This recipe won a second place ribbon at the fair!
Gingersnaps are one of my favorite cookies and these are delicious cookies! The recipe comes from an amazing lady named Marjorie Johnson. She is the blue ribbon queen, as far as I'm concerned. I emailed her several years ago, about a pound cake I entered at a our local fair. It did not win a ribbon and I had a few questions for her.  She shared a few tips about pound cakes from her many years of experience baking and entering pound cakes at her local fair. Marjorie said I could enter her pound cake and see how it would do for me. How generous of her! If you would like to learn more about her and the world of blue ribbon baking, here is the link to her web site I have her book, Blue Ribbon Baking with Marjorie. It is a wonderful book for anyone who enjoys baking.

3/4 cup shortening
1 cup packed light brown sugar
1/4 cup molasses
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves1 teaspoon ground ginger
1/2 cup sugar (for dipping)

~ Preheat oven to 375 degrees.
~ In a large bowl, cream together shortening, brown sugar, molasses and egg. In a separate bowl sift together flour, baking soda, salt and spices. Gradually add the dry ingredients to the creamed mixture, blending until well mixed. If nessessary, chill dough for easier handling.
~ Using a level tablespoon for each cookie, shape the cookie dough into balls. Roll each ball in sugar, place several inches apart on baking sheet. Bake 8-9 minutes at 375 degrees. Cool on sheet one minute before transferring to rack to cool completely.
Makes 3-4 dozen.

Recipe Source: Picky Palate & Blue Ribbon Baking

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