This is the second (and only other) recipe for ginger snaps in the Yellow Box, and there's no question that the first is better, so I'll provide a link to those Ginger Snaps here, but will go ahead and post this one, too, for posterity's sake.
Evidently, I forgot to take a photo of the cookies - either that or I accidentally deleted it. They looked similar to the other ginger snaps, except they came out much darker. I ended up throwing out what was leftover from my family's Christmas gathering. Maybe dunking them in milk would have been good, but I didn't care to try.
There's not much to the recipe - not even directions. I just followed the general process of most other cookies - cream shortening and sugar, add the egg, then sift the dry ingredients together and blend them into the mixture. Easy, yes, but the end product didn't knock my socks off. It was bland (for a ginger snap) and thin.
The other ginger snap recipe has butter instead of shortening, and additionally calls for vinegar as well as cloves. I have a feeling all three contribute significantly to the superior quality, and that's the recipe I'm sticking with from now on.
Sorry, Mrs. Perett (whoever and wherever you are), but your recipe just didn't do it for me.
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Ginger Snaps
(from Virginia Perett)
¾ cup shortening
1 cup sugar
1 egg
¼ cup molasses
2 cups flour
2 tsp soda
1/4 tsp salt
1 tsp cinnamon
1 tsp ginger
Roll balls in sugar.
350° 12-15 min.
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