My maternal grandmother passed away on Christmas Eve. She was an incredible baker and always had a feast prepared when you came to visit her. For the funeral luncheon, I framed her recipe for gingersnap cookies and made several batches for the dessert table. The recipe was written out in her hand-writing, which made it very special. These are incredibly delicious cookies that turn out perfect every time.
GINGERSNAPS
2 cups all-purpose flour
1 Tbsp. ground ginger
2 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
3/4 cup Crisco
1 cup sugar
1 egg
1/4 cup molasses
Sift all dry ingredients. Cream shortening and sugar. Add eggs and molasses. Stir in flour mixture. Shape into balls and place on ungreased cookie sheet. Bake at 350 degrees for 8 minutes. Let cool on sheet for 5 minutes before removing. Yield 4-5 dozen.
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