Gingersnaps

Gingersnaps

This recipe was found under the C tab for cookies. 

Day #5 of holiday cookie recipes!

I've never eaten or tried to bake a gingersnap so when I came across this recipe I knew I had to try it! This is another recipe that my Mom never made and looks like it is a  newspaper clipping. The recipe is fairly easy to follow, but you will need a rolling pin and cookie cutter (any shape will do). Time to bake the cookies! 

Gingersnaps

1 Cup molasses

½ Cup shortening

3 ¼ Cups whole wheat flour

½ Teaspoon baking soda

1 Tablespoon ginger

1 ½ Teaspoons salt

1. Heat molasses to boiling and pour over the shortening. Sift

together the flour, baking soda, ginger and salt and stir into the

molasses and shortening mixture.

2. Shape ¼ of the mixture at a time. Keep the rest of the dough

refrigerated until ready to use.

3. Roll out the dough as this as possible and cut it with a small

round cutter. Bake until crispy and dry, 8 to 10 minutes in a

350 degree oven.

4. Makes three dozen.

The ingredients for this recipe are fairly simple. However, you may not have molasses or whole wheat flour in your pantry. You will also need a rolling pin and cookie cutter of any shape. 

Start by preheating your oven to 350 degrees. The first step will be to heat the molasses in a saucepan until boiling. 

In the meantime, put the shortening in a bowl. It's best to use a large bowl. 

You can also prepare the dry ingredients in a separate bowl. Sift together the whole wheat flower, baking soda, ginger, and salt. 

When the molasses has come to a full boil you can pour it over the shortening. 

The shortening should melt fairly quickly into a clear liquid. Keep stirring the molasses until the shortening has been completely melted. 

When the shortening is melted you can pour the dry ingredients into the mixture. 

Mix the dry and wet ingredients together well until you have a somewhat doughy consistency. 

Don't  be afraid to use your hands to make sure all the ingredients are incorporated. You will need to prepare a flat surface (counter top) by placing wax paper down and then spreading the dough out with a rolling pin. 

Roll the dough until it is completely flat like this:

When the dough is ready you can cut out the cookies by pressing the cookie cutter into the dough. 

Place each cookie on a cookie sheet. Don't worry about leaving too much space in between them because they will not expand as they cook. 

When all of your cookies have been cut out you can place them in the oven for about 8 to 10 minutes. Keep an eye on them so they don't burn. They should be hard and crunchy when they're ready. Place them on a wire rack or wax paper for cooling. 

The cookies will be very hard, but don't worry! That's how they should be. 

The recipe is was fairly easy to make and didn't take much time to prepare or bake, but I didn't completely enjoy the flavor of the cookie! 

I gave this recipe a 2 out of 5 on the yummy scale!

You may enjoy the flavor if you like molasses and and ginger. You would also like it if you enjoy crunchy hard cookies. I would say it's definitely worth trying!

Thank you for stopping by this week for my holiday cookie blog edition! I'll have another interesting recipe for you next week!