Monday, December 22, 2008

Ginger Snaps from the Kitchen of Jeannie McC

Ginger Snaps - Adapted from an All Recipes Recipe - yummmmmmmm

1 1/2 cups unsalted butter, softened
2 cups packed brown sugar
2/3 cup molasses
2 eggs
5 cups unbleached all-
purpose flour
1 T+ 1.5 t.  ground ginger
4 teaspoons baking soda
1 teaspoon salt
1 cup chopped crystallized
ginger (chop in food processor until a ball of mush)


1.Preheat oven to 350 degrees F (175 degrees C).
2.Cream the butter and the brown sugar until fluffy. Add molasses and eggs and mix well.

Combine flour, ground ginger, baking soda and salt and add to butter mixture. Blend in candied ginger. Roll into 1 inch balls and dip in chunky sugar.  Bake about 2 inches apart. Bake about 10 minutes, or until lightly golden and BARELY cracked... Cool.


*Very spicy  and flavorful!  You can buy Candied Ginger in bulk at HEB Plus for super cheap.... best when served about 30 minutes after baking*

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