Food & Drink

Country Ginger Snaps

Holiday scents for many include the sweet smell of cookies baking in the oven. Bellingham Herald readers share these recipes and the family memories that go along with them.

COUNTRY GINGER SNAPS

Cheryl Roorda of Everson says these cookies have become family favorites. Her 90-year-old mother has made them for years and the kitchen smells great while they are baking.

INGREDIENTS

3/4 cup shortening

1 cup sugar

1 egg

1/4 cup molasses

21/4 cups flour

2 teaspoons soda

1 teaspoon salt

1 teaspoon ginger

1/2 teaspoon cinnamon

1/4 teaspoon cloves

11/2 cups raisins (optional)

DIRECTIONS

Heat oven to 375 degrees.

Cream shortening, sugar, egg.

Blend in molasses.

Sift together flour, soda, salt, ginger, cinnamon and cloves and add to first mixture.

Chill the dough 1 hour or longer.

Shape into small balls and roll in sugar.

Place on slightly greased baking sheet.

Bake 8-10 minutes. Do not over bake.

Makes 3 dozen.

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