Decided to take a quick break from our busy evening. Mommy and Daddy are out on a much deserved date, so the girls and I are decorating the house for them as a surprise. Gosh...as the years go by, the Christmas inventory seems to slowly decline. Anyone know what I'm talking about? :)
Well, Nomi Noe has had a bad cold and has been on the couch pretty much all day. Poor baby-Her voice is pretty much shot. So as the three of us are putting up decorations, she is lying there watching Spongebob...and yes, I must confess I love that show:) Just don't ask me why!
Now onto the cookie portion of this post...
This is the absolute best Christmas treat ever! I have never tasted such an amazing gingersnap. I literally had to force my self to stop after 1 1/2 ! They are so good!
So I figured I should probably share the recipe so you guys can try them and see how they turn out.
Love you guys!
Grandma's Gingersnaps
INGREDIENTS:
2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar
2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar
DIRECTIONS:
1.
Preheat oven to 350 degrees F (175 degrees C).
2.
Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
3.
Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. 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 into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
4.
Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container
1.
Preheat oven to 350 degrees F (175 degrees C).
2.
Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
3.
Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. 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 into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
4.
Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container
2 comments:
Hey beautiful :)
Sounds like you all had fun decorating! :) Tell Nomi Noe I hope she feels better!
<3 Bekah
The house looks great Hannah! I forgot to mention congrats on making city orchestra, you are amazing!!!!!! :)
Love you lso much!
Tay
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