In Response to Gingersnaps:
I started thinking about these REALLY good cookies -- soft and chewy. This is another recipe I've loved for years. It's a great time of year to stock the freezer with cookies .... before it gets too hot to bake. Gingersnaps 1/2 butter, softened 1/4 cupshortening 3/4 cup granulated sugar 1/2 cup packed brown sugar 1 teaspoon baking soda 2 teaspoons ground cinnamon 2 teaspoons ground ginger 1/4teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoonsalt 1 egg 1/3 cup mild-flavor molasses 2 cups all-purpose flour 1/4 cup coarse white, granulated, or colored sugar In a large bowl, combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup granulated sugar, brown sugar, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and molasses until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill for 2 hours or until dough is easy to handle. Preheat oven to 350 degrees F. Place the 1/4 cup coarse sugar in a small bowl. Shape dough into 1-inch balls; roll balls in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven about 10 minutes or until tops are crackled and edges are firm. Transfer cookies to a wire rack; let cool. Makes about 50 cookies.
Posted by Nancy G
Nancy G., I've been away for a week and now, here you are!!! So happy to see your post. Thanks for this recipe, will definitely make these.