Gingersnaps

My mother-in-law, who lives nearby in an assisted-living facility (by her own choice), put in a request for gingersnaps recently.  Though I could have bought some, I wanted to make them because I think it's a shame if a person never gets homemade goodies.  I'd never made them before, so I turned to my trusty BHG cookbooks.  I amd currently in possession of three of these cookbooks: a recent one published about five years ago, the 1987 edition which was a wedding gift, and a vintage 1953 edition.  The recent and vintage ones belonged to Dave's mother, but since she never cooks anymore, I'm putting them to good use.  I used the recipe from the vintage edition because, well, just look at this illustration!

How could I resist??  The cover~

And the cookies~

The recipe was easy to follow and resulted in delicious, crispy cookies.  However, I reduced the baking time from fifteen minutes to twelve, and I'm glad I did.  They would have been too brown otherwise.  Here's the recipe~

BHG Old-fashioned Gingersnaps

3/4 c. shortening

1 c. sugar

1/4 c. light molasses (I used dark because I already had some.)

1 beaten egg

2 c. sifted flour (Sift first, then measure.)

2 t. baking soda

1/4 t. salt

1 t. cinnamon

1 t. cloves

1 t. ginger

     Cream shortening and sugar; add molasses and egg; beat well.  Sift dry ingredients; add to creamed mixture; mix well.

     Roll in small balls; dip into sugar; place 2 inches apart on greased cooky sheet.  Bake in moderate oven (375 degrees) for 15 minutes (I reduced this 12).  Makes four dozen cookies.

I didn't dip mine into sugar because my mother-in-law doesn't like things too sweet.  They are delicious nevertheless!