Cold weather calls for cozy baking! Bring your ovens to temperature and try out some delicious ginger snaps from Come ‘n’ Get It: Roundup Recipes from Ranch Country by Beulah Barss.
- GINGER SNAPS –
- 3⁄4 cup (175 mL) margarine
- 1 cup (250 mL) sugar
- 1 egg
- 1⁄4 cup (50 mL) molasses
- 2 cups (500 mL) flour
- 1 tsp (5 mL) baking soda
- 1⁄2 tsp (2 mL) salt
- 1 tbsp (15 mL) ginger
- 1 tsp (5 mL) cinnamon
- 1⁄4 tsp (1 mL) cloves
This recipe makes good old-fashioned ginger snaps with a crinkly top. The dough can also be rolled out thinly and cut with a cookie cutter for thin, crisp cookies.
Cream margarine and sugar; beat in egg and molasses.
Sift dry ingredients together and add to the creamed mixture.
Roll the dough into small balls (1 tsp size) and place on greased cookie sheet.
Bake at 350°F (180°C). If you like a slightly soft centre, bake for 15 to 20 minutes.
For a crisper cookie, bake at least 20 minutes.
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Find more wholesome and authentic recipes as well as local history in Come ‘n’ Get It: Roundup Recipes from Ranch Country by Beulah Barss.