The cookies are my idea of the perfect ginger snap: just barely crisp on the outside, still moist and chewy on the inside, and with a deep molasses flavor that's just sweet enough. I made the mistake of buying them before eating lunch and half the package was gone by the time I got back home.
Last week's bake sale was just the first of several things they have planned to raise money for AYS and his trip. I'm always so impressed when teenagers get involved in causes bigger than their small, immediate world. Thanks, Kristen, for raising such a great kid, and thanks for the delicious--and dangerous--cookies!
Dangerous Ginger Snaps (from Kristen Flandro)
1 1/2 cups vegetable shortening
2 cups sugar
1/2 cup molasses
4 cups all-purpose flour
1 teaspoon ginger
4 teaspoons baking soda
2 teaspoons cinnamon (she likes a bit more)
1 teaspoon table salt
granulated sugar for baking
1. Heat your oven to 350 and line 2 baking sheets with parchment paper.
2. Cream together the shortening, sugar, molasses. Add the eggs and mix well. Add the remaining dry ingredients and mix well. Refrigerate the dough for a while if it seems too soft, or in between baking batches.
3. Form dough into tablespoon-sized balls and in sugar. Place 2 inches apart on the prepared baking sheets and bake for about 10 minutes.
Makes about 48 cookies.