Sunday, July 21, 2013

Mrs. Toone’s Gingersnaps

This was the recipe my mom used for ginger snaps.  Her mom got it from the neighbour down the road – Mrs. Toone.

A few years ago, my Grandma Grace served ginger snaps for us with an afternoon coffee.  I asked her for the recipe, and she handed over “Cookie Jar Gingersnaps” for me to copy.  When we got back to my parents a bit later, mom checked the recipes against one another and they were exactly the same.  I like the thoughts that during the 30’s, two yet-to-be-related farm houses – one in Saskatchewan and one in North Dakota – were reading the same cook-books, or magazines.

 Mrs. Toone’s Gingersnaps
2 cups flour
1 tbsp ground ginger
2 tsp baking soda
½ tsp salt
1 tsp cinnamon
¾ cup shortening
1 cup sugar
1 egg
¼ c molasses

Cream shortening and sugar.  Add molasses.  Add egg and beat til fluffy. Sift in dry ingredients.  (I add in ginger, soda, salt and cinnamon and use the beaters to incorporate.  Add one cup of flour, use beaters.  And then add the second cup of flour using the beaters as long as is possible.)
Roll into balls by teaspoonfuls.  Roll in granulated sugar.  Bake at 350º for 8-10 minutes.  (Until tops are cracked.)


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