The Perfect Gingersnap

    I have an announcement to make:

 I have found the perfect gingersnap.....

soft and chewy, packed full of flavour, and armed with addictive qualities that make it impossible for the consumer to eat just one.  The picture above shows what my dining room table looked like a few days ago....for like, 5 minutes.

 And here is the top view (just in case you weren't convinced by the side view!):

Oh, you're tired of being tortured with pictures?  Ok, here's the recipe! :) Here it is, in all it's easy-peasyness:

3/4 cup margarine or butter, softened (they will be softer if you use margarine)

1 cup granulated sugar

1 large egg

1/2 cup fancy molasses

2 cups all-purpose flour

2 tsp. baking soda

2 tsp. ground ginger

1 tsp. cinnamon

1/2 tsp. salt

1/2 cup granulated sugar (for rolling dough balls)

   Cream margarine and first amount of sugar in large bowl. 

   Add egg and molasses. 

  Beat well.

 Combine next 5 ingredients in medium bowl. Add to margarine mixture in 2 additions, mixing well after each addition until no dry flour remains. (It will be stiff)

  Roll dough into 1 inch balls and toss them in the second amount of sugar until coated. 

  Arrange about 2 inches apart on greased cookie sheets. Do not flatten! Bake in 350 degree oven for about 10 minutes or until just set. 

  Let stand on cookie sheets for 5 minutes. 

 Remove cookies from sheets and place on wire rack to cool. Makes about 50 cookies that, once puffed and flattened, look like this:

And on a plate, they look like this:

They are so good.......


Just a quick warning before you head to the kitchen to make some.... they won't be around for long, so why not make a double batch?!

Leah