We were out of ginger candies, ginger ale and ginger tea, and Evie had a stomach ache.
I did find some ground ginger left over from our Thanksgiving pumpkin pie recipe, but what good would that do? I sat down next to my tweener curled up on the sofa and saw the answer sitting right there on the coffee table.
I lit the tree and put on our Charlie Brown Christmas CD. “Let’s bake some Christmas cookies, sweetie. It will take your mind off your tummy.”
Lucky me that we’re featuring a soft, chewy gingersnap cookie recipe in “The Joy of Baking” section of Guideposts’ The Joys of Christmas 2014.
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The simple ingredients were already in my kitchen cabinets, except for one-third cup of molasses, which my neighbor had in her fridge. That tummy ache didn’t stand a chance.
In no time, the house smelled warm and happy. Evie was smiling before the cookies had even cooled. Two for her, two for me, a tin for the neighbor across the way.
Thank you, Lavonne Caffey Zaiontz of Huntsville, Tennessee. Your No-Snap Gingersnaps saved the day and spread some Christmas joy.
No-Snap Gingersnap Cookies
2 cups flour
1 teaspoon ginger
1 teaspoon cinnamon
2½ teaspoons baking soda
ÂĽ teaspoon salt
1 scant cup of sugar, plus extra for rolling
Âľ cup vegetable shortening
1 egg, beaten
â…“ cup molasses
Mix together flour, ginger, cinnamon, baking soda and salt. In separate bowl, cream together sugar, shortening, egg and molasses. Slowly add dry mixture to cream mixture.
Roll quarter-sized balls of dough, then roll each ball in granulated sugar. Place balls about 3 inches apart on a cookie sheet. Do not flatten balls. Bake at 350°F for about 10 minutes. Leave them 1 to 2 minutes before removing. Makes about 60 cookies.
