saulrosenbaum.com / Oh SNAP!

This week I stopped at the farmers market and bought a bag of fresh ginger (7 hands) it’s probably more ginger than I’ve consumed in my entire life - It’ll keep for a few weeks in the veggie crisper - but I’m going to put the bulk of it to good use in the form of gingersnaps, they’re dead simple to make:

• 3/4 cup butter flavored Crisco
• 1 cup sugar
• 1/4 cup mosasses
• 1 egg
• 2 teaspoons baking soda
• 2 cup flour
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

1. Melt shortening in a 3-4 quart saucepan over LOW heat
2. Remove from heat, let cool.
3. Add sugar, molasses and egg, beat well
4. Sift together flour, soda, cloves, ginger, cinnimon and salt.
5. Add to first mixture, mix well and chill.
6. Form into 1 inch balls, roll in granulated sugar and place on a greased cookie sheet 2 inches apart.
7. Bake at 375 for 8-10 minutes.
8. Let Cool, eat and enjoy!

I’ll probably iced some of them with a lemony sugar glaze, you’ll have to figure out your own icing - hmm, maybe chocolate would be good. Be creative, have fun, don’t eat them all in one sitting!