Today I made gingersnaps from this recipe...not an old family recipe, but very yummy!
3/4 C. butter
1 C. sugar
1/4 C. molasses
2 C. sifted all-purpose flour
1/2 t. salt
2 t. soda
1 t. cinnamon
1 t. cloves
1 t. ginger
granulated sugar for rolling
Cream butter; add sugar gradually. Blend in molasses, egg and sifted dry ingredients; chill. Shape into 1 inch balls. Roll in granulated sugar; place 2 inches apart on greased cooky sheets. Bake at 375º 10 to 12 minutes; cookies become crisp when cool.
Makes about 6 dozen
Or not. Why is it that I never get as many cookies as the recipe says I will? My theory is that these recipes get handed down over the generations and when they originated people ate a lot less and cookies were smaller. Still, even though I use a scoop to portion out the dough and maybe they might be a bit bigger than 1 inch, I made a double recipe and only got about 9 dozen.
Okay, so the dough is not so pretty...
But the cookie scoop works great!
And I'm with Martha...I LOVE Silpat. I don't know if everyone has this problem, but my oven seems to bake unevenly, so halfway through I switch the trays from top to bottom.
And the results were delicious...
Although Purrkins was bored with the lot of it...maybe I should be baking catnip brownies?