I had planned to mow grass today but mother-nature had other plans. Since it was raining I decided a nice warm ginger snap cookie and a cup of tea was what this day called for.
The smell of the ginger and cinnamon flowing through the air and the sound of the rain on the roof made for a nice relaxing afternoon. Most of these cookies will be headed over to the neighbors with a loaf of brown bread that is rising on the counter for sharing a bag of peppers with us last week, but I will be saving some out to enjoy again tomorrow for sure.
- 3/4 cup shortening
- 1 cup white sugar
- 1 egg
- 1/4 cup molasses
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/4 tsp. salt
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp. ground cloves
- 1. Cream together shortening, sugar, egg, and molasses. Stir in 1 cup all purpose flour, salt, baking soda, and spices and mix well. Add 1 cup whole wheat flour and stir until well blended.
- 2. Drop by teaspoons onto greased cookie sheet.
- 3. Bake at 350 for 8-10 minutes or until golden brown.
- These cookies will rise and crack. Take them out of the oven as soon as they turn golden brown. Do not let them turn dark.
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