Ralph's Mom's Ginger Snaps - The Best!

(Just another cold morning at Strawberry Hill Farm. Happiness is a stock tank heater that works!)

Ralph's Mom's Ginger Snaps (this recipe probably came from England although measurements are now in "U.S." lingo...)

1 1/2 cups. shortening (hint USE REAL BUTTER!!)
2 cups sugar
1/2 cup dark molasses
2 eggs

4 teaspoons baking soda
4 and 1/2 cups flour (or a little more)
1 teaspoon salt
1 and 1/2 teaspoons ground cloves
2 teaspoons ginger
1 teaspoon cinnamon

Hint: not for the faint hearted - if you like them with a real kick use somewhat more spices than "level" spoonfuls.

Demirara or other sugar crystals

Preheat oven to 350 degrees

Cream together shortening and sugar, then add molasses and eggs.

Mix in one bowl flour, soda, salt, and spices, then add gradually to the butter/cream/molasses/eggs mixture till well blended. Dough should not be tooooo sticky - add more flour till it is a little stiff and easy to handle.

Chill (or not!) and drop by rounded teaspoon fulls or blobs or chunks into the crystallized sugar, then place on a cookie sheet or cooking stone. I cover either one with bakers' parchment paper. Cook 10-15 minutes - watch for the tops to crack a little. Cookies are done when they darken a bit, crack on top and aren't "jiggly" when you touch or move the cookie sheet You will have to experiment a little - shorter cooking makes chewy cookies, longer makes them crisp. They will spread so leave about 1 1/2 inch between cookies. Easier to get off the cookie sheet if you let cool a couple minutes after removing them from the oven. Even simpler if you use parchment paper.

These freeze really well, as does the dough, so you can make them up now, wrap the dough or the baked cookies well and toss in the freezer till some cold January night, if you have too many sweets right now...
Best eaten with COLD milk!