Thursday, July 23, 2009

Margaret's Favorite Ginger Snap Cookie Recipe (morning dunking cookie)




















The first signs of any snow on the ground, these were always baking,
which usually took place in late October in Upstate NY. Mom knew how to take the chill out of the air with the fresh smell of these cookies and a hot cup of cocoa...always with whipped cream. A great combo with the spices in this cookie, and a great cup of cocoa to go along with them.


Grandma's Dunking Cookies (Margaret's Best Ginger Snap Recipe and one of hers and our favorites)

3/4 cup shortening
1-cup light brown sugar, firmly packed
1 egg
1/4 tsp salt
4 Tbsp molasses
2 1/4 cups flour
2 tsp baking soda
1/2 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
Directions:
Preheat oven to 350 degrees.
Cream together shortening and brown sugar until well mixed, light, and fluffy.
Beat together well the egg, salt, and molasses and then mix these into the above. (Grandma beat and mixed these by hand.)
Sift together flour, baking soda, ground cloves, cinnamon and ginger.
Add dry ingredients to first wet mixture and combine well.
Chill in the refrigerator a few hours or overnight.
After chilled, shape dough into balls about walnut sized and place balls , roll in granulated cinnamon sugar , flatten a little with either your fingers or use a fork to press down.. Place on a greased cookie sheet, two inches apart they will spread out a little.
Bake in 350-degree oven 12 to 15 min Do not let get too brown,
but bake to the desired crispness, these use to be a morning breakfast treat and favorite dunking cookie when we were growing up!
Posted in memory of the late Margaret Ann Fanelli Colenzo
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