Gingersnaps

Wow. I actually accomplished some holiday baking this week! While Abe was napping yesterday, I mixed up the dough for these gingersnaps and left it chilling in the fridge until this morning. Then I popped them in the oven and viola - Christmas cookies! Santa will be so happy. Although I hear tell that Santa would be happier with sugar cookies. Oh well...maybe next year Mr. Claus.

To make these soft and chewy gingersnaps, you'll need:

1 cup brown sugar

¾ cup butter

1 egg

¼ cup dark molasses

¼ tsp. salt

1½ tsp. baking soda

¼ tsp. cloves

1 tsp. cinnamon

1½ tsp. ginger

¼  tsp. nutmeg

2¼ cups flour

sugar

1. Cream together the butter and brown sugar. Beat in the egg and molasses.

2. In a separate bowl, sift together the dry ingredients. (This is the only baking trick I know. Instead of sifting, which I never do because I don't have a sifter, mix dry ingredients together with a wire whisk. Does the same job with a much smaller piece of equipment!) 

3. Mix dry ingredients into the butter and sugar mixture, form into a ball, and wrap in plastic wrap.

4. Chill the dough for at least 1 hour.

5. Roll dough into small balls about the size of a walnut and coat with sugar.

6. Place 2 inches apart on a greased cookie sheet and sprinkle lightly with water.

7. Bake for 8-10 minutes at 350⁰ F. Makes about 3 dozen. Enjoy!