Tasty gin­ger­snaps per­fect for hol­i­days

Boston Herald - - FORK LIFT - For more great recipes and up-tothe-minute foodie news, check out our Fork Lift food blog at boston­her­ald.com — today you’ll find the low­down on brand-new cook­books and sen­sa­tional lo­cal pies to order for the hol­i­days, and Le­gal Sea Foods CEO Roger Berkow

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

1 egg

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


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