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Thursday, June 1, 2017

Ginger's Ginger Snap Recipe

My publisher, The Wild Rose Press, does not sell to book stores, so I've planned two book signing events to get my novel Never Done into the hands of a few people. I'll bring my homemade gingersnaps to both events.

Bend--Tuesday, June 6th 6:00-8:00 pm at the Central Oregon Collective 62070 27th Street. Use the Schlotzke's/Wilco entrance off Greenwood and park behind the large building south (to the left) of Schlotzke's Deli.

Klamath Falls--Third Thursday June 15th 6:00-9:00. I will be there with both of my novels, Never Done and Brute Heart. I haven't been assigned a space yet, but look for me behind a 6-foot table in the middle of Main Street.

I plan to bake ginger snaps for both events, as refreshments for the Bend event and as a gift with purchase for those buying books from me on Third Thursday. Below is the recipe I use.

Ginger Snaps

2 c. flour
1/2 tsp. salt
2 tbsp. baking soda
1/2 tsp. cloves
1 tsp. ginger
1 tsp cinnamon
3/4 c. vegetable shortening
1 c. sugar (brown or white)
1 egg
1/4 c. molasses

Sift dry ingredients together. Blend shortening and sugar until creamy. Add egg and beat again. Blend in molasses. Add dry ingredients and mix thoroughly. Chill dough for one hour. Form into 1-inch balls, roll balls in white sugar, and place 2"apart on ungreased cookie sheet. Bake at 350 ° for fifteen minutes. Yield: 35-40 cookies.

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