Grandpa Heinrich's ginger snaps
3 Dec 2011 03:17 pmAs I promised ![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
acari. This is a family recipe; I don't know where it originated. US to metric conversions done either using math (1 lb butter= 2 cups; 1 lb= 2.2 kg; 5 ml= 1 tsp; 3 tsp= 1 Tbsp) or here.
3/4c (170 g) shortening (I use butter for chewy cookies; shortening will give you a crispier cookie)
1 cup (200 g) sugar
1 egg
5 Tbsp (75 mL) molasses (or black treacle)
2 cups (250 g) flour
2 tsp (10 mL) baking soda
1/2 tsp salt
1 tsp ground cloves
1 tsp powdered ginger
1 tsp cinnamon
a. Preheat oven to 375F/190C.
1. Mix dry ingredients in a bowl.
2. Cream butter and sugar together. Add egg and molasses.
3. Gradually add dry ingredients to wet.
4. Chill dough.
5. Form into balls and roll in sugar. Place on cookie sheet and press flat with bottom of glass dipped in sugar.
6. Bake for 10 minutes. Cool completely on a rack.
These are also delicious if you put lemon curd between them as sandwich cookies. (You'll want to refrigerate them if you do that so the lemon curd doesn't spoil. You'll also want to make the cookies about 1" in diameter rather than 2".)
(I should point out that the version of the recipe I have just lists the ingredients and says "chill dough." then the part I have as step five up until the parenthesis. You're welcome.)
acari. This is a family recipe; I don't know where it originated. US to metric conversions done either using math (1 lb butter= 2 cups; 1 lb= 2.2 kg; 5 ml= 1 tsp; 3 tsp= 1 Tbsp) or here.3/4c (170 g) shortening (I use butter for chewy cookies; shortening will give you a crispier cookie)
1 cup (200 g) sugar
1 egg
5 Tbsp (75 mL) molasses (or black treacle)
2 cups (250 g) flour
2 tsp (10 mL) baking soda
1/2 tsp salt
1 tsp ground cloves
1 tsp powdered ginger
1 tsp cinnamon
a. Preheat oven to 375F/190C.
1. Mix dry ingredients in a bowl.
2. Cream butter and sugar together. Add egg and molasses.
3. Gradually add dry ingredients to wet.
4. Chill dough.
5. Form into balls and roll in sugar. Place on cookie sheet and press flat with bottom of glass dipped in sugar.
6. Bake for 10 minutes. Cool completely on a rack.
These are also delicious if you put lemon curd between them as sandwich cookies. (You'll want to refrigerate them if you do that so the lemon curd doesn't spoil. You'll also want to make the cookies about 1" in diameter rather than 2".)
(I should point out that the version of the recipe I have just lists the ingredients and says "chill dough." then the part I have as step five up until the parenthesis. You're welcome.)
