New Lebanon— Christmas (cookie) time is here. Happiness and cheer, and joy for all who make and eat Kay’s Gingersnaps, a recipe from my mother-in-law. These little cookies have snap, traditional holiday flavor, and a spicy kick. They are the perfect little treat to go with a cup of coffee or eggnog, and everyone loves them on the cookie table or at your cookie swap.
Kay’s Gingersnaps
2 1/4 cups flour
1 cup packed brown sugar
3/4 cup shortening or cooking oil
1/4 cup molasses
1 egg
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 to 1/2 teaspoon black pepper
1/4 cup white sugar, reserved
Beat half of the flour with remixing ingredients except the white sugar. Then, gradually beat in the rest of the flour.
Shape dough into one inch balls, roll balls in reserved white sugar, and place 2″ apart on an ungreased cookie sheet.
Bake at 375 degrees for 8 to 10 minutes. Cool on a wire rack.
