(from The Joy of Cooking, with refinements by Janet Ewell)

 Each of us contributed refreshments for one of the seminar class days. Janet's gingersnap recipe was one of the most memorable, and she's graciously provided us with the recipe.

The Recipe:

Cream together 3/4 cup of margarine and 2 cups of sugar.

Add 2 eggs, 1/2 cup of molasses and 2 teaspoons of vinegar, and beat well.

Sift and add 3 3/4 cups of flour, 1 1/2 teaspoons baking soda, 3 teaspoons ginger, 1/2 teaspoon cinnamon and 1/4 teaspoons cloves.

Form into balls with a teaspoon and place on a cookie sheet. bake in a 325degree oven. You may add a marshmallow to the top of each cookie when done and return briefly to the oven.

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Jan adds:

To the best of my memory, that is how I remember the recipe in the book. These are my variations on the theme:

• I always double the recipe.
• I buy gingerroot, freeze it, and gratre it on a fine grater. I pack it down tightly into the measuring spoon, then mound it up on top.
• I'm very generous with the ginger and cloves also. More is better!
• I measure the cookie dough out with an ice cream scoop.
• I drop and rool each cookie in a bowl of granulated sugar before I put it on the cookie sheet.
• I expect them to take 25 minutes or 1/2 hour to bake.

Enjoy!

Jan Ewell

First published June 10, 2002; last updated June 18, 2002

Copyright 2002, GJL