Friday, February 05, 2010


I've been making these gingersnaps for years. I think they're just beautiful and addictive, too! I use the recipe from Fannie Farmer's Baking Book, but I substitute butter for the shortening (no transfats in this house!). You will need to refrigerate your dough for at least 10 minutes before rolling though to ensure picture perfect cookies. I didn't refrigerate before the last batch and they weren't as uniform. The warmer bits of dough oozed out of formation.

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