Tuna Noodle Casserole from “Joy of Cooking” was dinner. More on that tomorrow. But Halloween night calls for sweet treats.
I make gingersnaps for my dad at least once every holiday season. We’re having pizza at the ‘rents house tonight before trick-or-treating, and I thought I’d contribute even more ridiculous amounts of sugar into the occasion.
This is one of my favorite cookie recipes, from friend Marlene Trambley.
Probably having to do with my technique, the weather and my oven, sometimes they come out soft. This year they were crisp. Either way is fine with me. Crisp is great for dunking into coffee.
4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ground cloves
2 teaspoons dried powdered ginger
1 1/2 cups butter-flavored Crisco
2 cups sugar, plus more for rolling
1/2 cup molasses
1. Whisk flour, baking soda, cinnamon, ground cloves and ginger in a medium bowl. Set aside.
2. Preheat oven to 350 degrees.
3. In a large mixing bowl, beat shortening and sugar until pale yellow and fluffy. Add eggs one at a time, mixing well after each one. Mix in molasses.
4. Roll dough into 1-inch balls and roll in sugar to coat. Place the balls 2 inches apart on an insulated baking sheet.
5. Bake each sheet of cookies separately, 12 to 15 minutes. Let stand a minute on the sheet and move to a rack to cool completely.