Friday, December 01, 2006

Soggy Friday Recipe Blogging

It's Friday! Which is good because I haven't felt at all like posting for several days. The weather has been quite aberrant all over North America. My mom, who lives many, many hundreds of miles south of me, is snowed in. Chicago is totally iced over. We have been almost balmy the past few days but now we're almost entirely under water - our basement has flooded overnight and the neighbors' backyards have about a foot of water in them - they look like tanks at Sea World - I expect a fin to cut through the surface of the water any second - creepy...

But, we must to business. As today is December 1st (*shudder*) I will give you my all-time favorite best-cookies-on-the-planet recipe. It seems almost holiday-esque to do so...

Ginger Snaps
- 2 1/4 cups sifted flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground ginger
- 1 tsp. cinnamon
- 1/2 tsp. ground cloves
- 3/4 cup shortening
- 1 cup sugar
- 1/4 cup molasses
- 1 egg
- A few extra tablespoons sugar (on a plate)
- little bit of water

1. Mix and sift flour, soda, salt, ginger, cinammon, and cloves.
2. With a hand (or standing) mixer, cream shortening; add 1 cup of sugar gradually and cream until fluffy.
3. Add molasses and mix; add egg and mix; add sifted ingredients gradually and mix.
4. Taste a tiny bit just for fun. Anticipate yummy cookies. (The dough will be the consistency of Play-dough but will taste better)
5. Allowing 1 tablespoon-ish of dough for each cookie, shape it into a ball.
6. Dip just the top of the dough balls into the sugar on the plate; then top with a drop or two of water (This gives them the sugar coated, slightly cracked top).
7. Place on ungreased cookie sheet and bake in a preheated 375 degree F oven for about 10 minutes.
*** Check on these at around 6 minutes!! You definitely want to undercook these because they go quickly and get crunchy instead of chewy!! You can expirement with small batches until you know how long your oven takes to make them moist and chewy, which is the consistency I prefer - but it's up to you.
(Yields 3 1/2 dozen)

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1 Comments:

At 2:48 PM, Blogger Hilaire said...

Yum! I will make them!

I'm sorry that your basement has flooded - what a terrible drag.

 

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