Tasty gingersnaps perfect for holidays
Gingersnaps are so New England. They have been enjoyed for hundreds of years and are a direct descendant of gingerbread. They have a long European history, especially in Germany and England. In Colonial times, they were called ginger biscuits. Gingersnaps get their name from the snappy sound they make and the use of ginger, a key ingredient believed to have come from India before making the world rounds to different cultures. Originally prized for its medicinal and health properties, ginger soon became a cooking ingredient.
Gingersnaps are particularly welcome at holiday time. Making them is not hard or time consuming and your house will smell divine for days. SNappy GiNGErSNapS 2 c. flour
D t. ground cloves
1 T. ground ginger
1 t. ground cinnamon 2 t. baking soda A t. salt E c. soft butter
1 c. sugar
D c. molasses Coarse sugar Sift dry ingredients together in a bowl. In a separate bowl, cream the butter and sugar; beat in egg and molasses. Combine with dry ingredients.
Chill dough 30 minutes. Make walnut-size round balls with your hands and roll each in coarse sugar. Flatten each ball with a fork. Bake at 350 degrees for 8 to 10 minutes, or until nicely browned. Cool. Makes about 3 dozen cookies.
Find more great holiday cookie