Amazing Gingersnaps

[claire797]

Amazing Gingersnaps

The texture of these cookies is amazing thanks to the "secret" ingredient, which is probably better for us in the long run than margarine. This recipe was adapted by one from Ann Hodgman.

• Ginger Snaps
  
• 1/2 c plus 2 tablespoons lard
  
• 1 c sugar
  
• 1 large egg
  
• 1/4 c mild molasses
  
• 2 c flour
  
• 2 tsp baking soda
  
• 1/4 tsp salt
  
• 1/4 tsp cayenne pepper
  
• 1 T of ground cinnamon
  
• 1 T of ground ginger
  
• 1/2 T of cloves
  
• 1/4 tsp grated nutmeg -- fresh if possible
  

In large bowl, beat together the lard and sugar. Add the eggs and molasses and blend well.

In a separate bowl, whisk together the flour, baking soda, salt and spices. Beat them into the molasses mixture. Cover the dough and chill for an hour or overnight.

Preheat the oven to 375 degrees F. Roll dough into one inch balls. Roll dough in crystal or coarse sugar. Place 2 inches apart. Bake for 10 to 12 minutes or until the outsides of the cookies are crackly looking. Makes 2 1/2 dozen cookies.

( RG531 )