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Catholic Recipe: Gingersnaps

    INGREDIENTS

  • 2 cups sifted all-purpose flour
  • 1 Tablespoon ginger
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1/4 cup light molasses
  • granulated sugar
  • Details

  • Yield: 4 dozen
  • Prep Time: 45 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

We might launch a new custom based on this old one by filling small boxes with cookies and giving them to neighbors and friends in remembrance of St. Stephen, the first martyr (feast December 26). If your Christmas cookie supply has been exhausted, make these quick and easy gingersnaps. They'll fill up the boxes quickly, and they're really delicious. Have the children mark each box with a tiny cross.


From The Cook's Blessings

DIRECTIONS

Mix and sift the first 5 ingredients. Sift again twice; return to sifter. Beat shortening until creamy. Add 1 cup sugar gradually, continuing to beat. Beat in egg and molasses. Sift about 1/4 of the flour mixture over molasses mixture; stir to blend well. Repeat until all flour mixture is added. Form teaspoon of dough into small balls by rolling them lightly between your palms. Roll balls in sugar. Place about 2 inches apart on ungreased baking sheets. Bake 12 minutes at 350° or until tops are slightly rounded, crackly, and light brown. Remove from pans; cool on racks. Makes about 4 dozen cookies.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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