I love Ginger Snap Cookies and although they may be more associated with fall time gatherings, I feel that they are perfectly suited to accompany your tea any day!
Here is the recipe from my grandmother’s recipe book. And don’t forget to add the most important ingredient, love.
2 1/4 cups of flour
2 tsp of Baking Soda
1 tsp of cinnamon
1 tsp of ginger
1/2 tsp of cloves
1/4 tsp of salt
Mix all together and set aside.
1 cup of brown sugar
3/4 cup of shortening
1/4 cup of molasses
Then add to above dry mixture.
Refrigerate at least 1 hour, or overnight.
Roll into tsp size balls, press top of roll into sugar, set on cookie sheet.
Bake at 375 F for 10 -12 minutes.