Catering to Nobody and Honey I'm Home Gingersnaps recipe

 Here is another installment of a recipe from a book. This is one of my husband’s favorite cookies. I will post the pictures first and then the recipe.

2 cups all-purpose flour (high altitude add 1 tablespoon)

2 teaspoons baking soda

1/4 teaspoon salt

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon cloves

1/4 teaspoon freshly ground nutmeg

1/4 cup solid vegetable shortening

1/2 cup (1 stick) unslated butter

1 cup sugar

1 large egg 1/4 cup honey

1/4 teaspoon finely minced lemon zest

Preheat the oven to 375 degrees. Butter (I used Pam) two cookie sheets.

Sift together the flour, soda, salt, ginger, cinnamon, cloves, and nutmeg. Set Aside.

In a large mixer bowl, cream the shortening, butter, and sugar until light and fluffy. Beat in the egg and the honey until well combined. Stir in the flour mixture and the zest, stirring until well combined, with no traces of flour visible.

Using a 1-tablespoon scoop, measure the cookies onto the cookie sheets, keeping them two inches apart. Do not attempt to make more than one dozen per sheet. Bake the batches one at a time, until the cookies have puffed and flattened and have a crinkly surface, 10 to 12 minutes per batch. (I baked mine for 11 minutes).

Cool the cookies completely on racks. Makes about 32 cookies.

I hope you give this recipe a try. Let me know what you think. Enjoy.