Monday, December 21, 2015

Anna Sultana’s Gingersnap Cookies 


The holidays are in full swing.
Folks dropping by for a cup of coffee or tea.
And what’s better with a cup of either coffee or tea than a few cookies?

Gingersnap cookies are a rich dark brown.
They would look pretty on a platter with 


Hints: 

I put the 1/2 Cup of sugar for the coating in an 8 inch square pan so I could make about 10 balls, put them in the pan, and coat them together before transferring them to the cookie sheet.
It seemed more efficient and less messy this way.

If you want puffy gingersnaps, use 3/4 Cup shortening instead of 3/4 Cup oil. 
If you’re using shortening, first cream the shortening, then gradually beat in the sugar.

These cookies do freeze well.


                        Gingersnap Cookies 

Makes about 36 cookies 
have on hand 3 cookie sheets

Place in an 8 inch square pan
1/2 Cup sugar

Sift together into a medium bowl
2 Cups flour
1 Tablespoon ginger
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
Return to sifter and resift into the bowl.

Place in a large mixer bowl 
3/4 Cup oil
1 Cup sugar
Beat well.
Blend in 
1 large egg
1/4 cup molasses
Add 1/4 of the flour mixture and beat in well.
Repeat three times, blending the flour mixture in well each time.

Place the oven rack in the centre of the oven.        
Preheat oven to 350º F

Take a spoonful of the dough and roll the dough (in your hands) into a ball about 1 1/4 inch in diameter.  
Place the ball in the pan of sugar.
Repeat about nine more times.
Roll the balls around until they are coated with sugar.
Place the coated balls, about 2 inches apart, on a cookie sheet.
They will flatten and spread as they bake.
Repeat with the remaining dough until it is all used.

Bake cookies for 12 to 15 minutes.
Remove the cookies from the pans and place them on wire racks.
Let them cool completely.

Store them in an airtight container.

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