31 Days of Seeking Joy in the EveryDay: It's a (Ginger)Snap!

Long, long ago, in a lifetime far far away, 

we lived in the city, our mailbox was half way down the block, 

and I had a subscription to Better Homes & Gardens magazine.  

Yes.  

As in paper.  

That came to the mailbox.

It was before Y2K ...
but for the love of all that brings joy,
do NOT do the math or contemplate how long ago that may have been.
It will make you feel old.
Or it will make me feel old.

The day I walked to the mailbox and pulled out the BHG magazine 

that featured ginormous Gingersnap cookies on the front, 

it took about half a second to decide that I was making cookies 

as soon as I got back to the house.  

And I did.  

And they were  a w e s o m e .

Now when I'm looking for joy in the autumn, 

those BHG Giant Gingersnap Cookies are always on the list. 

 

ingredients

·         4 1/2cups all-purpose flour

·         4 teaspoons ground ginger

·         2 teaspoons baking soda

·         1½ teaspoons ground cinnamon

·         1 teaspoon ground cloves

·         ¼ teaspoon salt

·         1½ cups shortening or unsalted butter

·         2 cups sugar

·         2 eggs

·         ½ cup molasses

·         ¾ cup sugar

Directions:

1.  Preheat oven to 350 degrees F.   In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.   In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds.   Add the 2 cups sugar.   Beat until combined, scraping sides of bowl occasionally.   Beat in eggs and molasses until combined.   Beat in as much of the flour mixture as you can with the mixer.   Stir in any remaining flour mixture. 

2..  Shape dough into 2-inch balls by using a 1/4-cup measure or scoop; roll in sugar.  Place 2-1/2 inches apart on an ungreased cookie sheet.   Bake in a 350 degrees F oven for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not overbake).   Cool on cookie sheet 2 minutes.   Transfer to a wire rack and let cool.   Makes about 24 cookies.

I always forget and use my biggest bowl to mix the dry ingredients, 

but you should use your largest bowl for the wet ingredients, 

because that's the bowl everything will eventually end up in.  

I doubled the recipe this time, and the only thing that would hold all the dough was a stock pot.  

It's definitely a work out for the electric mixer to get everything mixed.  

Although the recipe doesn't call for it, I spray the pan with cooking spray.  

It's definitely important not to overbake if you want moist chewy centers.  

I can't guarantee this recipe will make 24 cookies if you have "helpers" in the kitchen.

But I can definitely guarantee there'll be homebaked joy if you try it.

Joy is what happens to us 

when we allow ourselves to recognize 

how good things really are. 

― Marianne Williamson