25 days of cookies: Arsenic and Old Lace's teatime gingersnaps
Some cookies are classics no matter what time of year it is. Any cookie with a little spice, especially, cinnamon, cloves and ginger is particularly popular during the holidays.Most cookies freeze very well, so eat some now and freeze the rest for a later date. You can never have too many cookies!The following recipe is for another type of ginger cookie – the gingersnap. Crisp and spicy with the slightest amount of chewiness, perfectly describes these marvelous cookies from Arsenic and Old Lace B&B in Eureka Springs.Teatime Gingersnaps3/4 cup shortening1 cup granulated sugar1 large egg1/4 pandora charms clearance cup molasses2 cups all-purpose flour2 teaspoons baking soda1/4 teaspoon salt1 teaspoon ground ginger1 teaspoon ground cinnamon1 teaspoon ground clovesSugar for rolling dough balls inDirectionsPreheat oven to 375. Lightly grease a couple of cookie sheetsBeat pandora on sale shortening at medium speed with an electric mixer until fluffy. Gradually add 1 cup sugar, beating well. Add egg; beat well. Add molasses; beat until pandora sale smooth.Combine flour and next 5 ingredients; add to shortening mixture, beating well.Shape dough into 1-inch balls; roll balls in sugar. Place 2 inches apart on lightly greased baking sheets. Bake at 375 degrees for 10 minutes. Remove cookies to wire racks to cool completely.Makes 4 dozen
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