Mom's Ginger Snaps
Mom's Ginger Snaps is a dairy free and lacto ovo vegetarian dessert. This recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 1g of fat, and a total of 73 calories. This recipe serves 36. If you have salt, molasses, ground cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 40 minutes. Users who liked this recipe also liked Ginger Snaps, Ginger Snaps I, and Ginger Snaps.
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix together the brown sugar, oil, molasses, and egg.
Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture.
Roll dough into 1 1/4 inch balls.
Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.
Recommended wine: Cream Sherry, Madeira, Prosecco
Cream Sherry, Madeira, and Prosecco are great choices for Gingersnap Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.
NV Johnson Estate Cream SherryVery aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "