gingersnaps

Fall & winter always make me think of cozy, homey things: sweaters, steaming cups of tea, sitting by the fire on a chilly day, apple pies, flannel shirts. Definitely some of my favorite things :) Gingersnaps probably have to be up there on the list as well, and this time of year seems to be the perfect time for a baking up a batch of them, which is exactly what I did today.

Gingersnaps

1 c. granulated sugar

3/4 c. shortening or butter

1 egg

1/4 c. molasses

2 c. sifted flour

2 tsp. baking soda

1 tsp. cinnamon

1 tsp. ginger

1 tsp. cloves

pinch of salt

Mix in order given. Roll in balls the size of walnuts, then roll in granulated sugar to cover all sides (optional), and place on an ungreased cookie sheet (Leave a little room for spreading when you place them on the baking sheet.) Do not flatten - they will flatten and crack with baking. Bake at 350°F for about 8-9 minutes.  Let cool on cookie sheet for about 5 minutes, then transfer to wire rack. They'll look pretty soft when they come out of the oven at first, but they harden as they cool.