Gingersnaps from Debbie Moscara

As I'm compiling these recipes, I'm seeing a pattern, I have a lot of friends named Debbie who are really good cooks! See Snickerdoodles coming soon and Rice Pudding, Crumb Buns, sometime this winter.

Anyway, these are one of my favorites! You can't go wrong with ginger AND molasses. I tend to add even more ginger than the recipe calls for, sometimes as much as double. I can't get enough of the stuff, and no one has complained yet.Debbie actually half dipped the cookies half into either white chocolate dark chocolate. They look really nice and the combination of the chocolate and ginger is good too.  For me that just detracted from the ginger taste and there's plenty of chocolate in my cookie repertoire anyway, so I leave mine naked.

Best Gingersnaps

THE RECIPE

2c sugar

1-1/2c vegetable oil

2 eggs beaten

1/2c dark molasses

1 salt

4 baking soda

2T ground ginger

Preheat oven to 350º

With an electric beater / mixer combine sugar and oil until well blended

Add the eggs and continue beating until fully blended

Stir in the molasses

Whisk remaining dry ingredients until well blended

Gradually add dry ingredients to the sugar mixture

Continue mixing until a soft dough forms

Roll dough into 3/4" balls and place 2" apart on cookie sheets

Bake for 10 to 12 minutes

Makes 5 to 6 dozen.

If you don't want your gingersnaps 'naked', melt some dark or white chocolate and dpi each cookie half way into one or the other.