I have a tremendous soft spot for all things ginger, but I particularly love ginger cookies. My favorite ginger cookie is the double ginger cookie that we bake for our church’s Holiday Fair. They are a little plump (not much spread, but good rise) and are half-dipped in white chocolate. The combo is heavenly. But I don’t have that recipe.
I had a hankering for ginger cookies the other day and perused my cookbooks for something that would fill my craving. I found a recipe for Gingersnaps in my old stand-by — The Fannie Farmer Cookbook. I had some misgivings about the recipe, namely that it contained shortening, but in the end, I couldn’t taste it at all. The cookies were chewy and pleasantly gingery… everything I was looking for. And even P. (who doesn’t share my ginger cookie fixation) enjoyed them immensely.