My mother loved GINGERSNAPS with a cup of strong black tea. It was the perfect anytime snack with friends.
http://Photo by Marta Dzedyshko from Pexels
As a teen, I was ushered to ladies coffees, Saturday visits, and church socials. I often saw the same girls at these events and it was expected for us to stay for a while. How tragic! Didn’t they know there was a mall we had to get to?
An outfit vetoed here, make-up tweaked there, grades and boys were always discussed. Once the required “one cup rule” was over we were given $10 to leave so the “grown folks can really talk.”
This tradition of older women teaching younger women seems like a lost art today. Looking back, they were teaching us how to seek refuge in our femininity. It was powerful
Mom is gone now but, when she’s on my mind I think she’s telling me to find a friend, make gingersnaps, and “spill the tea”
I like to make sure all of the ingredients are at room temperature before I start baking.
2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup white sugar
Preheat oven to 350 degrees F (175 degrees C).
Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container