If Starbucks is to be believed, gingerbread and pumpkin spice is the taste of fall. Long before lattés came in pumpkin spice or gingerbread…gingersnaps were fall favorite. These drop cookies are easy, yummy and make your house smell better than any artificial room freshener.
Gingersnaps
2½ cups all-purpose flour
½ cup shortening
½ cup sugar
½ cup molasses
1 egg, beaten
1 teaspoon ginger
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1/8 teaspoon cloves
½ teaspoon soda
1 tablespoon hot water
1 teaspoon vinegar
Sift flour, measure, and resift. Cream shortening, blend in sugar and add molasses and beaten egg; beat until smooth. Mix spices thoroughly with soda and blend until smooth with hot water and vinegar; stir into creamed mixture. Add flour, mixing thoroughly until smooth. Drop from teaspoon onto buttered baking sheet, at least 2 inches apart. Bake 10 minutes in a moderate oven ( 375° F.) Remove to cake racks to cool. 4 to 5 dozen, depending on size. The Modern Family Cookbook
