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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chewy Gingersnaps Recipe

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This recipe for Chewy Gingersnaps is from A Collection of Family Favourites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. flour
½ tsp sea salt
4 tsp baking soda
4 tsp ground ginger
2½ tsp ground cinnamon
1⅓ c. vegetable oil
2 c. sugar
2 large eggs
½ c. unsulphured dark molasses
Directions:
Directions:
Preheat oven to 325º. Line cookie sheets with parchment paper.
In large bowl whisk together the four, baking soda, salt, ginger and cinnamon. Using a mixer, beat the oil, sugar and eggs on med. speed until smooth and light. Beat in eggs one at a time followed by molasses. On low speed, beat in dry ingredients to make a firm dough. Cover and let the dough rest for 10 minutes.
Spread out additional sugar on a plate. Using lightly floured fingers, roll the dough into ¾" balls then roll each ball into the granulated sugar coating evenly. Space balls on the baking sheets 1" apart and press lightly with the bottom of a glass to flatten slightly.
Bake until cookies are puffed, cracked and lightly golden brown - about 12-16 minutes. Rotate pans for even cooking. Allow to cool on baking sheets for 2-3 mins, then transfer to wire rack to cool.

 

 

 

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