Recipe: Walter’s Favorite Treat: Gingersnap Cookies



On Monday, December 1, 2015, Walter my thirteen-year-old dog passed away here at home.  I just posted his obituary filled with his antics in the previous blog post.

As his end process continued on Monday, I baked these cookies for him.  I knew he’d never sample this batch, but I hoped that his favorite scent drifting through the house would be a comfort to him.

This spicy cookie is soft and evokes memories of many family Christmas holidays and comes from the kitchen of my sister-in-law Heidi Larson. People as well as dogs love them.

Ginger Cookies

Mix together:

1½ cups of shortening
2 cups of brown sugar
2 eggs
½ cup molasses
4 ½ cups of flour
4 teaspoons baking soda
½ teaspoon salt
1 teaspoon cloves
2 teaspoons cinnamon
2 teaspoons ginger

Cream together shortening, brown sugar, and eggs. Add the molasses and mix well. Next add all of the dry ingredients, stir until completely blended.

Chill for 2 hrs or until dough can be handled. Roll into 1-inch balls and flatten with a glass dipped in sugar. Bake for 8-10 minutes on an ungreased cookie sheet.
For a chewier cookie bake 8 minutes and for a crispier cookie bake for 10 minutes.



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