Saturday, December 5, 2009

Gingersnaps, 12 Days of Cookies

Day 4 of our 12 Days of Cookies presents our favorite Gingersnap cookie recipe. Enjoy!

SNOW-CAPPED GINGERSNAPS
COOKIES:
  • 1 cup brown sugar, packed
  • 3/4 cup shortening
  • 1/4 cup molasses
  • 1 egg
  • 2 1/4 cups flour
  • 2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. ground cloves
  • 1/4 tsp. salt
  • granulated sugar

Mix brown sugar, shortening, molasses and egg in a large bowl. Stir in flour, baking soda, cinnamon, ground ginger, cloves, and salt. Cover and refrigerate at least one hour.

Preheat oven to 375 degrees. Shape dough by rounded teaspoonfuls into balls and roll in granulated sugar. Place on cookie sheet, about 3" apart. Bake 9-12 minutes, or just until set. Remove to wire rack to cool.

ICING:

  • 1 (6-oz) package white (vanilla) baking chips
  • 1 Tbsp shortening
  • crystallized ginger, chopped

Place chips and shortening in microwavable bowl. Microwave uncovered, on medium-high heat for 1 1/2 - 2 minutes, stirring every 15 seconds, until smooth.

Dip half of each cooled cookie into melted mixture; sprinkle tops with crystallized ginger. Place on waxed paper; let stand until coating is firm.

Makes 4 dozen cookies

This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.

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