Well, this past weekend while visiting my fam, I was going to make a batch for my Nana since she was feeling a bit under the weather. I have never made them before and thought it would be a good chance to try it out on her (she, like Mike, will eat anything).
![IMG_6730 IMG_6730](http://lh4.ggpht.com/-s1C-7O4n5lw/T7r-2ifXVBI/AAAAAAAAKzo/Nhb0WRGfvF4/IMG_6730_thumb%25255B1%25255D.jpg?imgmax=800)
I found this gingersnap recipe online and as I was gathering my ingredients, I realized that I didn't have ground ginger...only the most important flavor in gingersnaps. But, no worries! I had plenty of cinnamon (which I actually like better than ginger) and decided to do a switch-a-roo.
Since cinnamon is just as "spicy" as ginger and works well with the molasses, my new creation turned out AWESOME. I think Mike was as big a fan as Nana.
The best news? These "Cinnamonsnaps" also freeze like a champ if you make a big batch but don't want to eat them all at once!
![IMG_6727 IMG_6727](http://lh3.ggpht.com/-PB3KswzskzA/T7r-3tiqQJI/AAAAAAAAKzw/RQGfnmJDkIM/IMG_6727%25255B11%25255D.jpg?imgmax=800)
![5-20-20122 5-20-20122](http://lh3.ggpht.com/-rVpXxyITtwc/T7r-4RYD_uI/AAAAAAAAKz4/HJEPSTotAWM/5-20-20122%25255B10%25255D.jpg?imgmax=800)
Cinnamonsnap Cookies
Print this recipe!
Preheat oven to 350 degrees F. Sift the flour, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly.
![IMG_6701 IMG_6701](http://lh3.ggpht.com/-YRU6R0BdrNk/T7r-465lKLI/AAAAAAAAK0A/yFOJnrI_4F8/IMG_6701%25255B10%25255D.jpg?imgmax=800)
Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses.
Add 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Stir in the remaining flour mixture, and mix together until a soft dough forms. Refrigerate for about 10 minutes to harden the dough just a bit.
![IMG_6704 IMG_6704](http://lh3.ggpht.com/-H18zwPlMs8Y/T7r-5TujfDI/AAAAAAAAK0I/XFnBxxVTO_k/IMG_6704%25255B9%25255D.jpg?imgmax=800)
Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in sugar, and place 2 inches apart on an ungreased baking sheet (or on a silpat).
![5-20-20123 5-20-20123](http://lh5.ggpht.com/-ZZLw2YYoC_8/T7r-6Qp5rWI/AAAAAAAAK0Q/UOG1HsJIlpA/5-20-20123%25255B5%25255D.jpg?imgmax=800)
Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. They will still be chewy, but will harden a bit upon standing.
![IMG_6714 IMG_6714](http://lh5.ggpht.com/-UeMbCvWIN-Q/T7r-7A9G2RI/AAAAAAAAK0Y/YOMsQ0OUmqI/IMG_6714%25255B6%25255D.jpg?imgmax=800)
Cool cookies on a wire rack. Store in an air tight container.
They taste great solo or even better with a glass of cold milk!
![IMG_6723 IMG_6723](http://lh3.ggpht.com/-WiGMOsQwUCY/T7r-76ktsOI/AAAAAAAAK0g/NC5DafCIEt8/IMG_6723%25255B5%25255D.jpg?imgmax=800)
Enjoy!
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