Baking with Mama always comes with rules, doesn't it?
After a thorough wash, rule numero uno is of utmost importance-roll up your sleeves. Nothing irks my Grandma more than someone working in the kitchen with their sleeves hanging down, all sloppy like that Martha Stewart on the TV. How could you go on national television with your sleeves hanging down while you work in the kitchen? Yes, ladies, my Grandma does truly have the cornerstone on home making and probably could out cook Martha any day, with her sleeves rolled up.
This ginger snap cookie recipe comes from my Momma-my great Grandma on this side of the family. It has been faithfully made in our family for several generations, and I can remember the warm scent of my mom cooking these up in our kitchen around Christmas. If I was helping at Grandma's house, she was sure to give us girl's a taste of molasses straight off the spoon. When I was eight years old this seemed like a delicacy. Have you ever tried it as an adult though? Not quite what I had envisioned.
Mom always pushed these cookies flat with a fork, and they were so nice and crispy with a cup of tea. I like to roll them into tiny balls, covered in sugar and they are left soft and chewy.
Try them out, but please, make sure to avoid being anything like Martha and roll up your sleeves.
Momma's Ginger Snaps
1c brown sugar
1/4 c molasses
2 1/4 c flour
1/2 tsp salt
2 tsp soda
1 tsp cinnamon
2 tsp ginger
1/2 tsp cloves
Mix wet ingredients together with beater. Mix dry ingredients in and add cloves. Roll in small balls & dip in sugar. Bake 12 minutes at 350F.
Mix in double or triple batches around Christmas. These cookies freeze well and are the perfect addition to any chilly winter day with a glass of milk or tea.
|Proof is in the pudding-or in this case, cookies. Served best to a three year old with milk!|