Editor’s Note:
The Revelstoke Current’s invitation to post great cookie recipes is having its desired effect. We have received a couple of recipes that sure sound delicious.You can try them out and see what you think. And we’d sure like to post more great recipes here in the days to come so please e-mail your favourite, along with a photos of the finished product!
The following recipe comes from Krista Manuel at Sangha Bean and is a variation on her to-die-for Chocolate Chip-Oatmeal-&-Seeds Cookies.
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This recipe came from the Hudson’s Hope School cookbook Our Favourite Recipes-2003. The recipe had been submitted by a lovely lady from our church named Anita McWilliams. She shared fascinating stories of her many years in that northern community; often over tea and cookies. I think of her every time I make them.
Gingersnaps
1 1/2 c. butter
2 c. sugar
1 c. molasses
2 eggs
4 c. all-purpose flour
2 tsp. ground ginger
1 tsp. cloves
1/2 tsp. cinnamon
2 tsp. baking powder
3 tsp. baking soda
Cream butter with sugar and molasses; add eggs and mix well. Sift dry ingredients together. Add to first mixture. Drop teaspoon of dough into granulated sugar; roll to coat. Place on cookie sheet and flatten with a fork. Bake at 350F for 10-12 minutes.
