Awwww Snap!

Last week it was hot and gross in the 90's. I didn't even want to leave the house to get the mail. Today it is in the 70's and breezy. It's a great day for baking. The wind carries all the heat from the oven right out the window.

I had intended on making Penzeys Spices' Gingersnaps yesterday while Mrblocko and the Blockette were out and about, but alas, I was short on molasses. They ever so kindly picked some up on their way home so I could make gingersnaps this morning instead. Please don't ask me how many I've tested for quality control. One can never be too careful when it comes to the safety of one's family. I'm still not sure if they're up to snuff...maybe 2 or 3 or 10 more and I'll be 100% certain.

Penzeys Gingersnaps
2 cups flour
2 tsp. baking soda
1/4 tsp. salt
3/4 Cup vegetable shortening
1 Cup sugar
1 large egg
1/4 Cup molasses - either regular or unsulphured
1 tsp. GINGER, powdered
1 tsp. CINNAMON, powdered
1/2 tsp. CLOVES, powdered
1/3 Cup granulated white sugar (to roll dough in)

Sift flour, baking soda and salt together, set aside. In a large mixing bowl, beat shortening and sugar until well blended. Beat in egg, molasses, GINGER, CINNAMON, and CLOVES. Add the flour mixture in two parts, blending well. Shape the dough into a ball, cover and refrigerate overnight or at least 2 hours. Preheat oven to 350°. Shape dough into 11/2" balls for large cookies - smaller are fine too. Roll the balls thoroughly in sugar, place on ungreased cookie trays. The cookies spread out during baking, so don't crowd them. Bake 15 minutes. Cool for a minute, then remove from cookie sheets. Store in an airtight container for crispy cookies, or in a regular cookie jar for chewy cookies. Yield: 40-60 cookies