Ginger Snap Cookies (Picture)

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                                                                                       (Photo by me, Doris)

This is a favorite recipe from my 1969 edition Betty Crocker Cookbook.  I also like how they make the house smell when they are baking!  Their ‘sugary crinkle wrinkles’ are just how they should be.  (You can’t tell by looking at the picture, but these cookies are a full 4-inches across.)   Jennifer liked these cookies (and, also spice cake).


3/4 cup shortening (I use room temperature butter)
1 cup brown sugar (packed)
1 egg, slightly beaten
1/4 cup molasses

2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon salt
2 and 1/4 cups all-purpose flour

Granulated sugar (for cookie tops before baking)


Mix thoroughly the shortening/butter, brown sugar, egg, and molasses.

Blend in remaining ingredients except the granulated sugar. Cover; chill for 1 hour.

Heat panggangan to 350-degrees.  Shape dough into 1″ balls.  Dip tops in granulated sugar.  Place balls sugared side up 3 inches apart on lightly greased baking sheet (I use parchment paper, provided by my daughter Paula).  Bake 10-12 minutes or just until set. (Watch first batch to see if this timing is right for your oven.) Remove from baking sheet just as soon as possible and move to wire rack, or a cool sheet that’s covered with waxed or parchment paper. Source Recipe:

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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