orange gingersnap
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Author: Anne and Dan Blayney Status: published license cc-by-nc tags: recipe, baking, christmas,
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Share on TwitterThe orange rind adds subtlety to the gingery fire, and the little flecks of orange colour make this Christmas cookie extra festive.
This recipe is my own concoction; enjoy, but please give credit if you pass it along.
3/4 cup shortening
1 cup sugar, plus extra to roll the cookies in
1 egg
1/4 cup molasses
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
1-3 tbsp. powdered ginger (to taste!)
1 tsp. cinnamon
grated rind of one orange, finely chopped (about 3-4 tbsp.)
Preheat oven to 350F and grease cookie sheets.
Beat together the shortening and the sugar. Add the egg, and beat until light and fluffy, then add the molasses. Stir in the dry ingredients and the orange rind, beating until smoothly blended.
Roll the dough into 1-inch balls, and roll each ball in sugar.
Place about 2 inches apart on the cookie sheets. Bake 10-12 minutes, until the cookies have spread and the tops have cracked. The cookies rise dramatically, and then collapse to leave the familiar flat cookie. For a flatter, denser cookie, bang the cookie sheet onto the counter/stovetop as you take it out of the oven. Let the cookies cool for a few moments, then remove them to cooling racks.
