Pam's Gingersnap Coockies

To bake gingersnaps with the kids is a tradition in my house before Christmas. I tried to translate my recipe from Norwegian to English, but we don't use the same measurements. 
I asked my netfriend, Pam, and she was an angel and sendt me her recipe on Gingersnap Cookies. Pam also sendt me one of her favorit recipes : Christmas Cut Out Cookies.

 

Pam's Gingersnap Cookies

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

Mix 1 cup sugar, the shortening, molasses and egg.  Stir in flour, baking soda, ginger, cinnamon and salt.  Cover and refrigerate at least 1 hour. 

Heat oven to 375 degrees F (175 degrees C).  Shape dough by rounded teaspoonfuls into balls; dip tops in sugar.  Place balls, sugared sides up, about 3 inches apart on lightly greased cookie sheet.  Bake until edges are set (center will be soft), 10 - 12 minutes.  Immediately remove from cookie sheet.  Makes about 4 dozen.

If using self-rising flour, omit baking soda and salt. 

 
Pam's Christmas Cut Out Cookies
 
CREAM TOGETHER:
 
1 cup powdered sugar
1 cup sugar
1 cup butter
1 cup oil
 
BEAT INTO CREAM MIXTURE:
 
2 eggs
1 teaspoon vanilla
 
COMBINE AND ADD TO DOUGH MIXTURE:
 
4 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt

REFRIGERATE OVER NIGHT OR FOR SEVERAL HOURS

Roll out on floured surface, cut with cookie cutters.
Bake at 350 degrees F (175 degrees C) for 12 minutes 

FROSTING FOR CHRISTMAS COOKIES:

 Single Batch:
2 cups powdered sugar
1 teaspoon vanilla
1/2 stick butter, room temperature
add milk to desired consistency.  Add food coloring if you like (red or green)

 NOTE:  Best to double this frosting recipe to be sure you have enough frosting for all the cookies :o)

   

Back (norsk)       Back (English)

Thank you very much for your help, Pam! 

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