Cook Loose

I love ginger snaps. I like the ones that come in the brown bag in the store. But I like these even better. And they are faster than a trip to the market. By the way, these spicy! These aren't for the timid.

• 1/4 cup shortening
• 1 Cup sugar
• 1 egg
• 1/4 C dark molasses (I use black strap, but that gives them an even stronger molasses taste. You can certainly lighten up (color not amount) on the molasses)
• 2 Cups all purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 Tablespoon powdered sugar
• 2 teaspoons cinnamon
• 1 Tablespoon ground ginger
• 1/4 teaspoon cayenne pepper (not required, but gives a nice zippy bite)
• Sugar to coat

Preheat oven to 350. Line a baking sheet with parchment paper or grease it.

Cream together the shortening and sugar until light. Add the egg and molasses and beat until blended. Mix all the dry ingredients together, then fold into the wet to make a dough. I use a #40 disher to make cookie balls, or you can just grab off enough to roll into 1 inch balls. Roll in sugar, then put on the baking sheet with plenty of room between. If you want, you can press each one down into a disc (I use my thumb). However, they will flatten in the oven. Bake for 10-12 minutes. Don't over bake, as a burned flavor doesn't work well with these babies.