Gingersnaps for grown-ups


March 01, 2000|By Ellen Hawks | Ellen Hawks,Sun Staff

Ethel Walker of Hebron, Ill., requested a recipe for gingersnaps.

She wrote that her cookies just didn't taste right.

Many readers responded, and tester Laura Reiley chose one from Gail Jothen of Phoenix, who said she has made her cookies many times and finds them delicious.


Makes 3 dozen

3/4 cup shortening

1 cup sugar

1 egg

1/4 cup unsulphured molasses

2 cups sifted flour

1 tablespoon ground ginger

1 teaspoon cinnamon

2 teaspoons baking soda

1/2 teaspoon salt

granulated sugar, for rolling

Cream shortening and sugar together well. Beat in egg and molasses. Measure dry ingredients and sift, adding to creamed mixture. Blend well. Form teaspoonfuls of dough into small balls, rolling between hands.

Roll balls in granulated sugar. Bake on ungreased cookie sheets in preheated 350-degree oven for 12-15 minutes, or until cookies just begin to color around edges. These cookies spread out, so leave plenty of room between balls. Cool cookies on sheets 1 minute, remove to rack to cool completely.

Tester Reiley's comments: "These are classic gingersnaps, with the crinkly top and rich ginger and molasses flavor. The recipe is very similar to the `Joy of Cooking' recipe, but the dough is a little softer and stickier to work with. It may help to refrigerate the dough for 10 minutes before rolling the balls. The amount of ginger can be adjusted up or down, according to your taste. Kids find these cookies a little `spicy,' but adults can't get enough of them. Their texture is soft and chewy, depending on how long they are baked."

Recipe requests

* Julia V. Castagnetti of Columbia writes that she recently purchased a delicious Lemon Tea Bread at a church bake sale in Columbia, and it was similar to a poundcake. "I have been unable to obtain this recipe and am wondering if any of your readers can provide it."

* Lola Mae Dell of Bel Air writes that years ago she went to a restaurant at Liberty and Old Court roads, where the staff served a bread that was flat and very light in color, crispy and like a cracker. She hopes someone will know what it is and how to make it.

* Alice Arquello of Belen, N.M., writes, "I once had a recipe for a delicious orange slices and walnut cake, which was made in a bundt pan. Please, does anyone out there have it? I would deeply appreciate it."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number.

Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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