Sunday, December 6, 2009
OMG, Stitched With Prayer, I am so happy to have made you do a happy dance! I got your e-mail and your prize is on it's way to you. Thanks for the hug, you are sweet.
In fact you were all such sweet and gracious guests.
I wish I could share a cup of tea and the ginger snaps I made with all of you.
I will at least share some sweetness by sharing the recipe with you. As a matter of fact, several of my friends have been after me to give it to them so they will be happy to see this post... and I won't get scolded anymore. LOL
These really are great ginger snaps. I found the recipe in an old Wisconsin Electric Power Company Christmas cookie recipe book that my Mom gave me. There is no year printed anywhere in the book but the photographs on one of the pages show the women in the kitchen wearing high heels!
Ha-ha-ha-ha-ha. Don't know about you but I liberated myself from high heels a long time ago.
I used to wear them every day - yikes. Now I can only handle a few hours at best and it has to be for a darn good reason. How about you?
Anyway...here is the coveted recipe....enjoy and share the sweetness.
3/4 cup butter
1 cup sugar
1/4 cup dark corn syrup
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
(extra granulated sugar for rolling)
Cream butter: add sugar gradually. Blend in corn syrup and egg.
Add in dry ingredients and stir together.
Chill a few hours.
Shape into 1 inch balls and roll in sugar. Place 2 inches apart on cookie sheets. Bake @ 375 degrees for about 9-11 minutes. Cookies become crisp when cooled (unless it's really humid out)
Makes about 5 to 6 dozen.
Hint ~ I use the air bake cookie sheets and they turn out really nice on them.