Fresh Gingersnaps

Remember that ginger that we froze in the last blog?  Set it out now and preheat the oven to 350.


Mountain Thyme Gingersnaps
 

2 cups all purpose flour
1 tablespoon fresh grated ginger
 (you can add more fresh or 1 tsp dried ginger for snappier snaps)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup dark molasses
 
Combine the flour, ginger, baking soda, cinnamon, and salt into mixing bowl.

Place shortening into a mixing bowl and beat until creamy. If you are't aware, they now have this in stick form for easy measuring.  Do not use the butter flavored kind for this recipe.

Gradually beat in white sugar.

Beat in the egg and dark molasses.

Add 1/3 of flour mixture into the shortening mixture; stir until thoroughly blended. Sift in the remaining flour mixture, and mix together until a soft dough forms.

Pinch off small amounts of dough and roll into 1 inch balls. Roll each ball in cinnamon sugar mix, and place 2 inches apart on ungreased baking sheet.

Bake about 9-10 min until tops are rounded and slightly cracked. Cool and store in airtight container. These, when cooled, are slightly chewy.  If you like your snaps crunchy, cook a bit longer.
　
NOTE: We keep a cinnamon/sugar mix on hand for several recipes.  Since we make these a lot, I have a tupperware bowl in the pantry for just this use.  I can put a dozen cookies in at a time and shake to coat.  Also, I store the extra dough, rolled in a ball and wrapped up in plastic wrap.  It keeps in the fridge for a week or in the freezer for longer.