Tuesday, May 17, 2011

Grandma Baboo's Gingersnap Cookies

Yes, rumors are true and I did move into a handsome boys house last week. Now- I should be unpacking, however, when the BF divulges Grandma's gingersnap recipe you take that as a sign that digging through boxes (wanting to pull your hair out and possibly start crying) can absolutely wait. Plus, I am pretty sure that I have made a tradition with my last 4 moves (yes.... 4 moves in 12 months) that my new kitchen MUST be baked in within 24 hours.

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
1 egg

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 :)

No comments:

Post a Comment