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  • 7/1 Nat Gingersnap Day 5

    From Dave Drum@1:18/200 to All on Sun Jun 30 18:47:03 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dipped Gingersnaps
    Categories: Cookies, Snacks, Chocolate
    Yield: 78 servings

    2 c Sugar
    1 1/2 c Canola oil
    2 lg Eggs
    1/2 c Molasses
    4 c A-P flour
    4 ts Baking soda
    3 ts Ground ginger
    2 ts Ground cinnamon
    1 ts Salt
    Additional sugar
    24 oz (2 bags) white baking chips
    1/4 c Shortening

    Set oven @ 350ºF/175ºC.

    In a large bowl, combine sugar and oil. Beat in eggs.
    Stir in molasses. Combine the flour, baking soda,
    ginger, cinnamon and salt; gradually add to creamed
    mixture and mix well.

    Shape into 1" balls and roll in sugar. Place 2 in. apart
    on ungreased baking sheets. Bake until cookies spring
    back when touched lightly, 10-12 minutes. Remove to wire
    racks to cool completely.

    In a microwave, melt chips and shortening; stir until
    smooth. Dip cookies halfway into the melted chips or
    drizzle with mixture; allow excess to drip off. Place on
    waxed paper; let stand until set.

    Laura Kimball, West Jordan, Utah

    Makes: 6-1/2 dozen

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:396/45 to All on Mon Jun 30 16:54:28 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Grandma's Gingersnap Cookies
    Categories: Cookies, Snacks, Spices
    Yield: 60 Cookies

    1/3 c Cinnamon sugar
    2 c Sifted A-P flour
    1 tb Ground ginger
    2 ts Baking soda
    1 ts Ground cinnamon
    1/2 ts Salt
    3/4 c Shortening or butter
    1 c White sugar
    1 lg Egg
    1/4 c Dark molasses

    Gather all ingredients.

    Set the oven @ 350ºF/175ºC.

    Place cinnamon sugar in a bowl; set aside.

    Sift flour, ginger, baking soda, cinnamon, and salt into
    a mixing bowl. Stir the mixture until blended, then sift
    a second time into another bowl.

    Beat shortening in a large bowl with an electric mixer
    until creamy. Gradually beat in white sugar. Add egg and
    molasses and beat until light and fluffy.

    Sift 1/3 of the flour mixture into the shortening
    mixture; stir to thoroughly blend. Sift in the remaining
    flour mixture and mix together until a soft dough forms.

    Pinch off small amounts of dough and roll them with your
    hands into 1" diameter balls.

    Place balls in cinnamon sugar and roll to coat, then
    place 2" apart on ungreased baking sheets.

    Bake until tops are rounded and slightly cracked, about
    10 minutes, switching racks halfway through. Cool
    cookies on a wire rack.

    Make 5 dozen cookies

    Enjoy!

    FROM THE EDITOR: The magazine version of this recipe
    uses 2 tablespoons cinnamon mixed with 2 teaspoons sugar
    to coat the cookies before baking.

    by Marie Ayers

    RECIPE FROM: https://www.allrecipes.com

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