Sunday, December 22, 2013


Last chance to make Christmas cookies!  Everyone at work is starting to expect me to bring goodies.  They ate the fruitcake because I called it "coffee cake".  It's all in the marketing.

I would have made gingerbread for them, but I've already posted that here.  Gingersnaps are lighter, with much less molasses and spices, and small enough to pop in your mouth.  They're also a great do-ahead that you can stick in the freezer until you want cookies.  Just slice them off the log and pop them in the oven.

This recipe was from the L.A. Times and titled "Old-Fashioned Gingersnaps", but I'm not the one who clipped it.  Grandma Sophie must have, dating it pre-1990.

1/2 C unsalted butter, softened
1/2 C sugar
1/4 C molasses
1-1/2 tsp ground ginger
*1 tsp ground cinnamon
*1/2 tsp ground cloves
1/2 tsp baking soda
1/8 tsp salt
1-3/4 C flour
sprinkles for decorating

1.  Beat butter in mixer until fluffy.  Add sugar and beat in.  Beat in molasses, ginger, cinnamon, cloves, soda, and salt.  Add flour 1/4 C at a time and mix thoroughly.

2.  Shape into two logs 1-1/2" thick.  Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or even stick it in the freezer for another day.

3.  Preheat oven to 325º.  Grease baking sheets or line with silpat or parchment.  Cut roll crosswise with a sharp knife into 1/8" thick slices.  You can leave on the plastic wrap and peel it off each slice to make the process a bit easier.  Place slices on cookie sheets and decorate with sugar, sprinkles, or cinnamon if desired.  Or you can leave them plain.  Bake until golden, about 8 minutes.  Don't wait until they get browned, or they will be very hard when they cool.  Just a hint of doneness.

4.  Let cool on cookie sheet for a minute to make them easier to move.  Cool on racks until room temperature, then serve.

Makes about 5 dozen, but they're very small

Difficulty rating :)

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