It's a snap with Ginger!
by Nancy Conway
I have been asked for this recipe so many times, I decided
it must be worth sharing with everyone. These cookies are
so easy to make, simple in that all the ingredients are pantry
staples and although they are yummy fresh from the oven, they
improve with age!
I don't remember where I found this recipe, but I think
it is pretty generic. It is durable cookie that ships well,
stays fresh a long time -- hard to say since they get eaten
so fast.
The best part is the whopping tablespoon of ginger called
for in each batch. New research is identifying a lot of great
things about ginger, a spice the Chinese have used for medicinal
purposes for centuries.
Ginger, Zingiber officinale is thought to aid in digestion
and many recent studies have pitched ginger against Dramamine
to combat seasickness.
According to The People's Pharmacy Guide to Home and Herbal
Remedies, by Joe Graedon and Theresa Graedon, Chinese fisherman
have known for centuries that ginger can stave off seasickness.
Early American home remedies included real ginger ale, which
used to contain larger amounts of ginger, to treat nausea
and vomiting. You test treatment out with a recipe for fresh
ginger ale below.
Folk medicine, says the People's Pharmacy, relied on ginger
for easing indigestion, to "pep up the appetite and get
saliva flowing."
And early Americans would include a dish that had ginger
in it whenever they ate beans or something that might cause
gas, because the ginger was thought to "prevent flatulence."
Sorry -- let's get back to the cookies. My favorite thing
about ginger is how great it makes everything taste. These
are cookies and if you get four dozen medium-sized cookies,
expect to consume 50 calories per cookie. So, chew, chew,
chew and enjoy each morsel.
All-time best ginger snaps
Makes 4 doz medium-sized cookies -- Preheat the oven 350 degrees
- 3/4 cups shortening
- 1 cup sugar
- 1/4 cup molasses
- 1/4 cup Better 'n Eggs
- 2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
Cream shortening/sugar. Beat in molasses and Better 'n Eggs
until fluffy. Combine dry ingredients and slowly add to creamed
mixture. Mix well. Roll into walnut-sized balls and coat with
sugar. Place on baking sheet and flatten with a glass. Bake
for 12 minutes. Cool on a wire rack and store in airtight
container.
Fresh ginger ale
Makes 12 servings
- 2 cups chopped, peeled ginger
- 2 tablespoons of lemon zest
- 1 1/2 cups sugar
- 3 quarts chilled club soda
- Ice cubes
Boil the ginger, lemon peel, and 4 cups, uncovered for 10
minutes. Stir in sugar (until sugar is dissolved) and boil
another 15 minutes. The mixture should reduce to about 3 cups.
Strain with a sieve or a strainer lined with cheese cloth.
Cool, then cover and chill for a couple of hours.
To make on serving, combine 1/4 cup of syrup with 1 1/2
cups of club soda and ice cubes. Note -- you may want to experiment
with the ratio to get the right strength for the best taste.
Try using apple juice or white grape juice for an interesting
taste.
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