Ginger Snaps

    Friday was National Cookie Day! I have so many plans for this cookie season. It's so exciting! I may have eaten all of the ginger snaps that my dad had bought. Oops! I think I did a pretty good job baking some homemade to replace his store bought ones! In our house, we eat Ginger Snaps topped with port wine cheese. If you haven't tried it, you need to! This is definitely one of my new favorite recipes.

Ginger Snaps

Ingredients:

- 3/4 cup of shortening

- 1 cup of sugar

- 1/4 cup of molasses 

- 1 egg

- 2 cups of flour

- 1 teaspoon of baking powder

- 1/2 teaspoon of baking soda

- 1 teaspoon of ground cinnamon

- 1/2 teaspoon of ground cloves

- 1/2 teaspoon of ground ginger

- 1/4 teaspoon of salt

    Preheat oven to 375 degrees. In a large mixing bowl, cream together the shortening and sugar. Then, beat in the molasses and egg. In a separate bowl, sift together the dry ingredients. Slowly mix the dry ingredients into the wet. Form the dough into 1 inch balls, roll them in sugar, and pace them on a greased cookie sheet. Bake them for 10-15 minutes. The longer you bake them, the crunchier they will be. Let them slightly cool before removing from the cookie sheet.

So delicious with a smear of port wine cheese!