Gingersnap Cookies

As has happened so many times, my sister is the one who led me to discover gingersnaps. I frankly don't remember ever having one until the first time she told me about another recipe that frankly sounded rather strange at first. Some years ago she told me about her Baked Ham, that she'd doused with Southern Comfort and lavished with a ginger snap crust. At first both of us used commercial gingersnap cookies, but eventually I decided that if the delicious ham was good with those, it'd be even better with homemade cookies in the crust.

I was right - Kelly's Soco Baked ham was knock out with homemade cookies - sweet and spicy and absolutely perfect. The problem was that I several times had to double (and once triple) the number of cookies I was making. The cookies themselves were so good that I had a hard time holding on to enough of them to make the baked ham. Not necessarily a problem - these are super easy to make.The have a bit of 'snap' as they should, and the cinnamon and ginger are a beautiful spicy bite in the sweet, rich molasses dough. Everything you think of for holiday flavors. So don't save this one for making the ham - although you'll want to make the ham too. Knock out a quick batch anytime you feel cold weather coming. They're perfect for crisp days and cold nights, especially with a hot apple cider.

You'll Need:

• 2 cups all purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup shortening
• 1 cup white sugar
• 1 egg
• 1/4 cup dark molasses
• 1/3 cup sugar
• 1 teaspoon cinnamon

1. Preheat oven to 350F.

2. In a large bowl, whisk or sift together the flour, ginger, baking soda, 1 teaspoon of the cinnamon, and salt.

3. In the bowl of an electric mixer, beat shortening until creamy. Add 1 cup of the sugar and beat until fluffy. Add the egg and molasses, mixing well and scraping down the sides of the bowl as you work.

4. Gradually add flour mixture to shortening mixture, mixing to combine well until a soft dough forms. With a disher or your fingers, pinch off small amounts of dough and roll into 1 inch balls between your hands. Mix together remaining sugar and cinnamon. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.

5. Bake about ten minutes in preheated oven until the tops are rounded and slightly cracked. Allow cookies to cool for a couple of minutes on the baking sheet before transferring to wire racks to cool completely. Store cookies in an air tight container.