On these cold wintry nights what sounds better than being curled up by a fire, reading a good book such as When Men Betray or Ginger Snaps both published by Beaufort Books, and eating some warm, homemade cookies?
Don’t hesitate, order When Men Betray or pre-order a copy of Ginger Snaps by going to Amazon, B&N, your local bookstore, or get your autographed copies at https://webbhubbell.com/books-by-webb-hubbell-when-men-betray/.
I am also thinking of you by providing below a wonderful recipe for home made Ginger Snaps. The only ingredient missing is “the secret spice.” To get that ingredient you need your copy of Ginger Snaps. Enjoy!
Ginger Snaps
Yields 3-4 dozen
Ingredients
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 3/4 cup vegetable shortening
- 1/4 cup molasses
- 1 egg
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup sugar, for rolling cookies
Directions
- Preheat oven to 375º F and set aside a shallow bowl of sugar for rolling the cookies.
- In a medium bowl, sift together flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt.
- In a large bowl or mixer, cream together the shortening and brown sugar until lightened in color and fluffy.
- Beat in the egg and, once fully incorporated, mix in the molasses.
- 1/2 cup at a time, mix in dry ingredients until fully combined.
- Refrigerate dough for 30 minutes, then break off equal pieces of dough and roll out 1-inch balls of dough.
- Roll each cookie ball in bowl of granulated sugar, then place on baking sheet, leaving 2-3 inches between each cookie.
- Place in oven and cook for 10 minutes, or until puffed up slightly. (Cookies will collapse a little and be covered in little cracks—that’s what you want.)
- Remove from oven and let cool before serving.