Tuesday, December 20, 2016

Old Timey Gingersnaps


Today I'm dipping into my Saskatchewan heritage cookbook for this cookie gem. I found it in the Maidstone community cookbook Preserving Our Past for the Future. It's old-time yummm!

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.