cookie jar ginger snaps
(1 rating)
A very nice nurse at a nearby hospital gave me her recipe when I complimented her at a hospice meeting many years ago. Since then I have tweaked it, and people ask me for MY recipe now! You can customize this to your liking and tolerance for ginger. I like them HOT and SWEET and that crystallized (candied) ginger really makes these cookies unique!
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(1 rating)
prep time
2 Hr 15 Min
cook time
1 Hr
method
Bake
Ingredients For cookie jar ginger snaps
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2 call purpose flour
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1 Tbsppowdered ginger
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2 tspbaking soda
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1 tspcinnamon
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1/2 tspsalt
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3/4 cbutter or margarine
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1 cwhite sugar
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1/4 cdark molasses
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1egg
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1/4 cfinely chopped crystallized ginger
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1/4 craw or decorator's (large crystal) sugar
How To Make cookie jar ginger snaps
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1Sift dry ingredients together in medium-size bowl.
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2Cream shortening with sugar till fluffy. Stir in egg and molasses.
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3Add dry ingredients and crystallized ginger till mixed (do not over-mix).
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4Turn out dough onto an 18-inch long sheet of plastic wrap or aluminum foil, pressing to a 1-inch-thick slab, and wrap completely. Place on a plate, and refrigerate at least 2 hours or until dough is stiff.
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5Preheat oven to 350°. Pull off pieces of chilled dough, and roll into balls the size of a walnut. Roll each in raw sugar and arrange on cookie sheet, pressing slightly to flatten.
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6Bake 10-12 minutes till golden and well-set. Cool on racks. Makes about 4 dozen 2" cookies. Store in canister or cookie jar!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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