Gingersnaps

I've been sick this week, which explains my quietness. Not overly sick, but enough that it effected my drive to do much and finally forced me to take it easy on the couch yesterday. I still don't know what I had. To make matters worse, of course my love was away from home, I had a toddler who had some energy to burn but was fighting whatever I had off as well (ie: sporadic moments of irritable behavior and clinginess), and I desperately wanted some homemade chicken noodle soup.

Anyway, I did want to hop on here and share a very yummy recipe that I discovered for chewy Gingersnaps. I made these just the other day and they are very yummy and just scream the flavors of late fall. But it does make me question if they can still be called Ginger"snaps" since they don't snap because of the chewy factor.

Gingersnaps
2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ginger
3/4 cup butter-flavor shortening
1 cup sugar
1/4 cup molasses
1 egg
sugar to roll cookies in

1. Whisk the flour, baking soda, salt, cinnamon, cloves, and ginger together.

2. Cream the shortening and 1 cup of sugar in a mixing bowl.

3. Add the molasses and egg and beat well.

4. Next, add the flour mixture to the shortening/sugar mixture and mix well.

5. Roll into small balls, adding additional flour if necessary to make the dough easy to handle.

6. Roll each ball in the sugar and place 2 inches apart on lightly greased cookie sheets.

7. Bake at 375 for 10 to 12 minutes or until golden brown. Cool on wire racks.

*I made about 3 dozen cookies with this recipe.