Gingersnapped

I went home to help my mom after her knee replacement surgery and she has her own diet now because of gastritis from an arthritis medication she was on for a while.

She buys ginger root, grates it, and freezes it in an ice tray. One tbsp servings. She buys whole spices and freshly grinds them.

I found this fascinating, but didn't think much about it until I tasted her gingersnaps. I immediately knew she'd rewritten the gingersnap recipe we used when I was a kid.

I dug out the recipe and juggled the options of whether I should follow her recipe or follow my rule of thumb for making gingersnaps.

I sniffed the spices and realized they're stronger when freshly ground and made a truce.

I'd make two half recipes. One mom's style and one mine.

My style gingersnaps were going to be a gift to my sister who loves a spicy gingersnap.

The results?

Both were good, but mine? I ate most of the as frozen dough because they were too good. Sounds like my discipline is falling by the wayside!

I'm sharing mom's edited gingersnap recipe , but how I do the spices. If you don't like it too snappy, half the spices, not the other ingredients.

Ginger-Snapped

¼ cup margarine

¼ cup lard - used all margarine

1 1/2 cups sugar

2 eggs

1½ cup molasses

4 cups flour

2 tsp. baking soda

4 tsp. cinnamon

2 tsp.cloves

1 tsp anise

1 tsp cardamom

2 tbsp grated ginger root or

4tsp ginger

Cream butter and sugar. Add eggs and molasses, then sifted dry ingredients. Roll into 1" balls and roll in remaining sugar. Bake at 375°F for 12-15 minutes.

Optional: I don’t like my cookies extra sweet, but if you do, the full amount the original recipe calls for is 2 3/4 cups.