My Great-Great Grandmother’s Gingersnaps

Gingersnaps_image1 copyBy Chelsey Maxwell Venaglia

¾ cup hard shortening
1 cup sugar
¼ cup molasses
1 egg
½ teaspoon salt
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger

Extra sugar for rolling.*

*You can use turbinado sugar to get the crystallized look in the photo, but they are just as good without it.

Cream sugar and shortening with a whisk, add molasses and egg and beat well. Switch to a spatula, and add dry ingredients, starting with the baking soda and spices, mix well, then add flour and mix again. Dough should stick together into a ball when you are finished mixing. Chill 1 hour, form balls from teaspoon. Roll in sugar, place on lightly greased sheet. Bake at 350 degrees for 12 to 14 minutes.

Chelsey Maxwell_image2Editor’s Note: Chelsey Maxwell has been pursuing a career as a chef in New Mexico and Hawaii. In her blog Kitchenese: A Cook’s Journal, she notes: “Making food was always fun for me but about 13 years ago, I sort of fell into my career as a cook. It’s been a long strange journey so far, but I am still (mostly!) loving it. Right now I’m living and cooking in the mountains of New Mexico. The nights can be hard, but the satisfaction is high, and the possibilities are endless.”

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