So, I moved halfway across country. I started a new job. I have a new apartment in a brand new city. I took a little more time than I honestly wanted from blogging, but alas.
I was lucky enough to find an apartment with a smashing kitchen. Sparkly brand new stainless steel appliances with a gas stove and a convection oven! Amazing. What's not amazing? The size. It's tiny. Super tiny. And my apartment is a studio. So that means I have to sidestep the bed while I'm cooking and try not to kick the cat while baking, but, that's really nothing all that new and it hasn't stopped me. No siree!
I have to admit that I've made several things in my new kitchen already. i.e. a couple of pans of berry breakfast bars, hand pies, peach shortbread bars and several very tasty dinners.
Did I photograph any of them? No. Am I going to write about them or give you the recipes. Nope.
I didn't find any of them all that interesting.
What I am going to tell you about are the previous things I've made in my sad old used and abused kitchen. I was looking through my photos and realized I had photographed some really lovely nibbles and never bothered sharing them.
I was actually thinking about making this particular recipe again sometime very soon. It's one of my foolproof comfort foods. Ginger Snaps.
My grandmother made them no less than once a week when we came to visit during the summer. They remind me of being little and running through the sprinkler in the back yard. They remind me of playing in the basement with my little sister. They remind me of sliding down the stairs on my butt to come down to the kitchen. They are great cookies to say the least.
Sadly enough, this is not my grandmother's recipe. I have yet to extract the exact recipe from my Aunt, but someday, hopefully soon. Until then, Mrs. Irma S. Rombauer will have to do.
Gingersnaps
Adapted from Joy of Cooking 75th Anniversary
Pre-heat oven to 350 degrees
In a medium bowl, whisk together the below:
1 1/4 Cups APF
1 1/2 tsp baking soda
pinch of salt
2 1/2 tsp ground ginger
1/8 tsp ground cloves
1 tsp cinnamon
In a large bowl, beat until fluffy:
6 Tbls unsalted butter, softened
3/4 cup packed light brown sugar
Add and beat until well combined:
1 large egg
1/4 C dark molasses
1/4 tsp finely grated lemon zest
Stir in the flour until blended.
Form dough into 3/4" balls. Roll balls in 1/2 C of turbinado/raw sugar and space 1 1/2 inches apart on prepared cookie sheet.
Bake cookies one sheet at a time until they have flattened and developed a crinkled surface approx 12 mins.
Let stand briefly, then remove to rack to cool.
