Saturday, December 12, 2009

Ginger Snaps

The ginger in these is noticeable. I think they are wonderful, with a snap and a crunch, but not too crispy. I used to make them before going on a long trip - I think they helped keep the motion sickness to a minimum.

These cookies are from an old recipe book - The Mennonite Treasury of Recipes. My mom has a copy, and I got one when I married 30 plus years ago. I don't use the recipes very often, but there are some old standbys, such as this one, submitted by Mrs. Mary Enns from Ste. Elizabeth, Manitoba. Mrs. Mary Enns, you make good cookies.

2 cups flour
1 Tablespoon ground ginger
2 teaspoons soda
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses


Cream butter and sugar. Beat in egg and molasses. Sift in dry ingredients, blend well. Form small balls and roll in sugar. Bake 2 inches apart in 350 degree oven for 12 - 15 minutes. Cool on rack. They will flatten during baking. Makes 4 dozen or so, depending on the size.
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