Scott's Ginger Bombs

Ginger Snaps should snap...  these have snap...

Scott's Ginger Bombs


□ 3/4 c. shortening (go ahead, use butter - it's better)

□ 1 c. sugar (brown sugar is even better)

□ 1/4 c. molasses

□ 1 egg

□ 2 c. flour

□ 1 tsp. baking soda

□ 1/4 tsp. salt

□ 2 TBSP cinnamon

□ 2 TBSP ginger

+ 1tsp ground cayenne pepper

+ crystallized ginger, diced

Mix together at 1 time all the ingredients. Form into balls. Roll in cinnamon sugar. Place on slightly greased cookie sheet. Top each with a piece of crystallized ginger. Bake at 375 degrees for 8 to 10 minutes. For a chewy cookie, bake the minimum time; for a crisp cookie bake for the maximum time.

Makes 3 to 4 dozen. (more like 3, I must be making mine bigger)



Notes :

*Sugar / molasses - you can substitue more molasses for sugar 1:1 - moving more molasses is like moving from an ale to a stout.

*for "normal" heat " - omit the pepper and cut the cinnamon and ginger in half

*FRESH matters - that jar that has been in your cupboard for a couple of years won't taste near as good as fresh.



I roll mine into little crescents ("canoes") so they don't get confused with the "normal" ones.