Cookie Jar Gingersnap

November 29, 2016

This recipe comes to Edible via new Nashvillian, Scott Knowles who has fond memories of these crisp cookies from his friend’s mom, Barbara DeLay.

Ingredients

2 cupsflour

1 tablespoonground ginger

2 teaspoonsbaking soda

1 teaspooncinnamon

1/2 teaspoonsalt

3/4 cupshortening (such as Crisco)

1 cupgranulated sugar

1egg

1/4 cupmolasses

granulated sugar to coat

Preparation

1. Preheat oven to 350F. Sift flour, ginger, soda, cinnamon and salt together.

2. Cream shortening and sugar until fluffy; add egg and molasses and beat well. Add sifted flour mixture. Mix well.

3. Shape teaspoonfuls of dough into small balls, roll in granulated sugar, place on ungreased cookie sheet and bake for 8-10 minutes. Cool cookies on wire racks; store in airtight containers.

Yield 4-5 dozen

After rolling the dough into small balls, bake, or freeze and bake as desired for warm cookies on a moment’s notice for friends who drop by. To freeze, place the sugar coated balls of dough one layer deep in a shallow pan in the freezer for several hours. When the balls are frozen, place them in a moisture proof container and store in the freezer.