Gingersnaps

There’s a really ridiculous part of me today that wants to call these ginger-o-snaps.  But I won’t.

These are my mom’s gingersnaps and there is NO GINGERSNAP that surpasses them.  When I moved away to college, I raided my mom’s recipes.  She had a cookbook she used more than any other, and I figured the gingersnap recipe in that cookbook was the one she always used.

Imagine my disappointment when I pulled those nasty gingersnaps out of the oven.  I almost threw them out for the disappointment they gave me.

Last night, my mom handed me a copy of her REAL gingersnap recipe.  I haven’t even made them yet, so I don’t have any pictures.  But I had to pass these on as we go into the Halloween weekend.  If you’re cold or lonely or sad or depressed or hungry like a wolf, you’ll find these cookies will hit the spot.

You’re Going To Need:

3/4 C. Butter

1 C. Sugar

1 Egg

1/2 C. Molasses

2 1/2 C. Flour

2 tsp. soda

1 tsp. Cinnamon

2 tsp. ginger

1/2 tsp. salt

1/4 tsp. cloves

Cream butter and add sugar.  Beat in the eggs and molasses.

Add dry ingredients and mix well.  Shape into 1-inch balls, roll in sugar and place on ungreased cookie sheet.

Bake at 350 degrees for 10-12 minutes.

Underbake them if you want them soft.

Mommy and me underbake them.  Ginger-o-snaps should not actually snap, in my book.

I think I need to make a small cookbook of my mom’s recipes and then have her autograph them.  Who wouldn’t want one of those books?  I love Mom!

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