Wednesday, December 16, 2009

Soft Gingersnaps

My dear friend brought us a darling homemade gingerbread house the other night. The smell of the gingerbread has been haunting me ever since. These hit the spot for my craving. Soft and chewy instead of the traditional "snap" and oh so yummy. The recipe comes from The Sisters Cafe.
2 c. sugar
1 1/2 c. shortening
2 eggs
1/2 c. molasses
4 c. flour
2 tsp. cinnamon
2 tsp. ginger
1 tsp. cloves
1/2 tsp. nutmeg
1 tsp. baking soda
1 tsp. salt
1 pkg. white chocolate chips (optional)

Combine first 4 ingredients and mix well. Add remaining ingredients and mix until well combined. Roll dough into 1" balls and roll in sugar. (crystal or raw sugar is prettiest) Bake at 350 degrees for 11 to 13 minutes. Yields about 7 dozen cookies.

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