Christmas Cookie: Gingersnaps

As you may have read, our trip to Delaware was wonderful.
Thanks AP and UM!

The Farley crew outside Dogfish Head Brewings and Eats

Since we have have been it has all about Christmas shopping and baking.
And super fast dinners.
Monday:

Strips of chicken covered in sauteed onions and pepper with melted cheese gives you a 30 minute 'Chicken Philly' sandwich.

Tuesday:

Sauce, parsley, ricotta

Sauce, ricotta, leftover peppers and onions, lots of mozz

Store bought pizza dough means you have enough time to make a quick homemade sauce. We ate our pizza with a nice side salad.

But on to the more important stuff.

Christmas cookies!

I have felt like I am a little behind on my baking this year. So I made sure to start with one of Jerry's favorite cookies.

  
Gingersnaps
makes 4 dozen

• 2 cups flour
• 2 tsp baking soda
• 1 Tbls ginger
• 1 tsp cinnamon 
• 1/2 tsp salt
• 3/4 cup shortening or butter*
• 1 cup sugar
• 1 egg
• 1/2 cup molasses

Cream sugar and shortening. Add egg and molasses.

Stir in dry ingredients (1-5).
Roll into 1 inch balls, then roll in sugar.

Bake at 350 for 8-10 minutes.
8 minutes for a chewy gingersnap, 10 for crispy.

*If you use butter, the cookies will come out a little flat, but just as delicious :)