Baboo's gingersnap cookies
3/4 cup butter
1 cup sugar
1/2 cup of Grandma's Dark Molasses
** Make sure that you use dark (or robust) molasses or else your boyfriend will look at you with disappointment in his eyes as if you have failed his grandmother. You will then have to make a second batch....
2 teaspoons baking soda
2 cups of flour
1/2 teaspoon ground cloves
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
Melt the butter in a large cast iron skillet. Does it have to be cast iron? No, but I love cast iron. Remove from heat once melted and let cool. Mix together sugar, molasses and egg. Combine molasses mixture with cooled butter and stir well by hand (keep this in the pan.) In a separate bowl sift together all of the dry ingredients. Add the dry ingredients to the wet ones and mix. Place dough in refrigerator for a few hours to cool completely.
Heat oven to 350 degrees. Roll dough into small balls and dredge in crystal sugar (or raw sugar)
Place balls on greased cookie sheet and gently flatten with fingers.
Bake 8-10 minutes until cracked and browning.
Now, while I feel really special for getting an all access pass to a Keith family recipe......I am pretty sure that Great Grandma Baboo may have modified this from the back of a molasses jar :)