The most treasured recipe in Julie J's recipe box is the one for her aunt Erma's Molasses Gingersnaps. The oil-stained recipe card, written in Erma H.'s meticulous script, symbolizes the special bond between Julie and her aunt, who passed away not long ago at the age of 92. "Sometimes," says Julie, "I'll take out that recipe just to look at her handwriting."

Ingredients

• 3/4 cup vegetable shortening
• 1 cup packed light brown sugar
• 1/4 cup molasses
• 1 large egg
• 2 cups all-purpose flour
• 2 teaspoons baking soda

• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1/2 cup sugar

Instructions

1. In a large mixing bowl, cream together the shortening, brown sugar, molasses, and egg.

2. In a separate medium-size bowl, sift together the flour, baking soda, salt, and spices.

3. Gradually add the dry ingredients to the creamed mixture, blending after each addition, until the dough is evenly mixed.

4. Heat the oven to 375�F.

5. Put the 1/2 cup of sugar in a medium-size bowl.

6. Using floured hands, shape the dough into balls the size of whole walnuts. Roll the balls in the sugar, then place them on a large, lightly greased baking sheet, leaving a couple of inches between them.

7. Bake for 8 to 9 minutes. Cool the cookies on the baking sheet for 1 minute before transferring them to a cooling rack. Makes about 2 dozen cookies.

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Related Categories:

• Cookie Classics |
• February 2002