Wednesday, December 2, 2009

Gingersnap Cookies

This one is a winner. An addictive winner. My cousin-in-law, Lora, made this spectacular cranberry trifle salad for Thanksgiving and it called for crumbled gingersnap cookies. Lora went all out on this salad, she couldn't find ground cloves so she brought whole cloves and ground them herself with a glass. Isn't that hardcore? She brought her leftover cookies to supper and one nibble and I was a goner. Good gravy these are soft and beautiful. They're going on my cookie list for Christmas. Here's her recipe.

Gingersnap Cookies

1 cup Brown Sugar
1 Egg
¾ cup Vegetable Oil
¼ cup molasses
2 ¼ cups flour
2 tsp Baking Soda
1 tsp ground cloves
2 tsp Ginger
2 tsp Cinnamon
½ tsp Salt
Sugar for decoration

Mix brown sugar, egg, oil, and molasses. Combine dry ingredients together and add to wet mixture. Roll into 1-1/4 inch balls and roll in sugar. Bake at 375 degrees for 10-12 min on parchment paper.

Really, if you make these cookies you will not be disappointed. I love cookies, but this one was especially good. Lance's exact words were "Why haven't you gotten a job at Meredith yet?"

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