Tuesday, December 20, 2016

Old Timey Gingersnaps


Today I dipped into my own cookbook Out of Old Saskatchewan Kitchens for this old-timey gingerbread cookie recipe so I could make a batch (or two) to take to my sister's place for Christmas. I originally found the recipe in the Maidstone community cookbook Preserving Our Past for the Future. Thank you Maidstone for preserving this
recipe for my future! Now, some would say "Lard in cookies?" but honestly, lard makes the chewiest cookies. Butter is good, too.

Gingersnaps
3/4 cup soft butter or lard
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
Pinch salt
Extra sugar for rolling

Cream butter or lard with sugar until fluffy. Beat in egg and then molasses. Sift and stir in dry ingredients. Form into little balls. Roll in sugar. Placed well apart on an ungreased cookie sheet. They will spread in the oven. Bake at 350F for 12-15 minutes.


No comments: