Ginger Snaps

15 Dec

These cookies are as good as it gets. I made some Sunday for some friends who were coming over– 3 were left on the plate at the end of the night. So last night I made a double batch. They are a Christmas favorite with the Hills.

Ginger Snaps
From the Kitchen of Julie Hill

Combine:
1 Cup Sugar
2 Cups Flour
1/2 Teaspoon Salt
1 Teaspoon Baking Soda
1/2 Teaspoon Ground Cloves
1 Teaspoon Ginger
1 Teaspoon Cinnamon

Cut 3/4 Cup Crisco in with a Pastry Cutter. Blend until course like bread crumbs. Stir in 1/4 cup molasses and 1 egg.
Mix with electric mixer until well blended.

Shape into 1” balls. Roll balls in sugar. Bake on ungreased cookie sheet at 350 for 10 minutes. Don’t brown completely. Remove from cookie sheet immediately. Be careful not to overbake!

Advertisements

2 Responses to “Ginger Snaps”

  1. Su Madre December 15, 2011 at 11:43 am #

    Truly the best cookie! I am gonna bake a batch today. It wouldn’t be Christmas break without some ginger cookies! Glad you are sharing the love

  2. kim clark December 15, 2011 at 12:39 pm #

    Ditto! Best ginger cookies ever! Thanks for the recipe…and for loving my daughter too!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: