I love ginger cookies, especially the soft, chewy kind.
So I was delighted when Kate brought these to Julia's cookie swap.
Kate is one of the most well-rounded people I know. She can bake, cook, garden, sing, play instruments, teach, administer, speak in public ... you name it, she can do it.
Every year, people hope and pray that Kate is their Secret Santa. She makes the most wonderful scarves. I cherish the fuzzy red and white one I have, and I wear it all the time.
Ninette sporting Kate's scarf at the Chili Cookoff
Kate passes this recipe on from her friend, Nurse Mike.
"Mike was the one of the school nurses at Lake Forest Academy (Illinois) when I worked there," she said. "He always brought cookies in on Fridays. As he said, 'Fridays are better than other days in so many ways.' The gingersnaps were my favorite. Mike was happy to share his recipe, and I'm happy to share it here."
Kate's helpful tip is to put a piece of bread in with the cookies if you want them to stay soft and chewy.
Kate's Ginger Snaps
Makes about 6 dozen
1 cup shortening (I use half butter and half veg oil)
1/2 cup molasses
2 cups sugar
2 tsp cinnamon
2 tsp ginger
2 tsp allspice
4 tsp baking soda
4 cups flour
roll in balls
roll in granulated sugar
bake at 350 on lightly greased cookie sheet for 12-15 minutes.