Instructions: In a large mixing bowl, combine shortening, brown sugars, molasses and egg and mix until fluffy. In a separate bowl, combine flour, baking soda, cinnamon, cloves, ginger and salt. Add ...

I’ve eaten these ginger snaps since my earliest days as a child. My mom used to bake them and freeze some, so they seemed to always be hiding somewhere in the house. I love the texture, sweetness and ...

Instructions: Whisk together flour, baking soda and salt in a bowl; set aside. Warm butter in a skillet over medium heat until melted. Lower heat and continue to cook, swirling butter until foaming ...

A Tornado Watch has been issued for the D.C. and Baltimore areas until 6 a.m. Friday as remnants of Debby moves through the region. TOPICS: They’re ginger snaps without the “snap”! That’s according to ...

Mix together and refrigerate 1-2 hours. Roll out on floured board to 1/8-1/4″ thickness and cut with round cookie cutter. Sprinkle with sugar. Bake at 350 degrees for 8-10 minutes. If desired, try the ...

For the crust: Preheat oven to 350 degrees. Grease sides of a 9-inch springform pan with butter. Wrap the bottom of pan in foil to prevent leaking. Combine the sugar, salt, 8 of the gingersnaps and ...

1 tablespoon vegetable oil 1 lb. sugar snaps strings removed 1 piece fresh ginger (1 inch long) peeled and finely chopped (about 1 tablespoon) Coarse salt and ground pepper In a 12-inch skillet, heat ...