Monday, December 20, 2010


My husband and I are thieves.  Sometime in our lives, we stole from a roommate a Betty Crocker cookbook.  I'm pretty sure it was him that did the actual thieving when he moved from one apartment to the other, but because he thought it was mine.  Once upon a time, we didn't live together and I kept a few cookbooks at his place.  (And a toothbrush, but the cookbooks moved in first.)  It was actually this relationship dynamic that led to this blog (since I never knew where my recipes were).  Anyway, we stole the cookbook.

I've made a few things from it - lemon bars, and pineapple upside down cake.  Both are really good, really easy, really solid recipes.  I suppose there is a reason this cookbook is on it's 10th edition, but everyone still makes fun of Betty Crocker.  Go figure.

I needed to make gingersnaps for the thanksgiving cheesecake recipe and I turned again to this book.  The dough was delicious, and the cookies are too.  I modified the recipe a bit to get softer gingersnaps.

1 cup packed brown sugar (I used light)
3/4 cup shortening (I used 1 stick of butter and 1/4 cup oil)
1/4 cup molasses (spray the measuring cup with pam first and the molasses slides right out)
1 large egg
2 1/4 cups all purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt

Cream brown sugar, shortening, molasses, and egg with electric mixer on medium speed.

Add in everything else.  Mix until it looks like cookie dough.

Chill overnight in refrigerator (you don't have to do this, but I did, so let me know how they turn out).

Lick beater and bowl.  Avoid eating batter with spoon, it's unseemly.

Then put on ungreased cookie sheets 2 inches apart and bake at 375.  (I baked mine at 350 and they came out delightfully soft and gingerbready.)

Even the softer gingersnaps crushed right up in the food processor for gingersnap crusts.

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