English Gingersnaps

English Gingersnaps
a.k.a.
Mary’s Conference Cookies
Makes 30 25 gram cookies.
2 cups all-purpose flour
1 ½ tsp. baking soda
½ tsp. salt
6 oz. (1 ½ sticks) butter
1 tsp. cinnamon
1 cup sugar
1 ½ tsp. ground ginger
1 egg, lightly beaten
½ tsp. ground cloves or allspice
¼ cup dark molasses
1/8 tsp. grated nutmeg
1/3 cup sanding sugar (large crystal is best)
Preheat the oven to 375˚ Grease 3 cookie sheets.
Sift together (I use a large sieve) flour, baking soda, salt and spices.
Cream butter and sugar until smooth and light.
Beat in egg, then molasses. (If you spread a little oil in ¼ cup measure, the molasses won’t stick as much.)
Stir in dry ingredients thoroughly.
Pinch off pieces of dough and shape into 1-inch balls. Roll each ball in sanding sugar to completely cover and place them 12 to a cookie sheet.
Bake 10 minutes or until almost firm to touch.
Let rest 3-5 minutes, then cool on racks.
Note: Allspice is cheaper and I have ½ lb., if anyone wants to buy some.
I’m looking for a new supplier for large crystal sanding sugar. In a pinch you could use regular granulated sugar, but it’s not the same.
submitted by: Mary Johnston