Holiday Ginger Snaps

1 cup Crisco (none other will do!)

1/4 cup soft butter

1/3 cup molasses

1-2/3 cups sugar

2 eggs

4 cups flour

3 tsps baking soda

2 tsp cinnamon

1 tsp salt

1 tsp ground cloves

1 tsp ground ginger

Melt shortening and butter and cool for 15 minutes.

Mix shortening mixture with molasses, sugar and eggs.  Stir in all the remaining ingredients – this can be done on an electric mixture to ensure good blending.

Shape dough into 1″ balls and roll in more sugar.  Place 2″ apart on a parchment lined baking sheet.  Bake at 350 for 10-12 minutes. Cool.

Melt 18 oz of good quality white chocolate – do NOT use candy melts -yuck!

Dip half of the cookies in the  melted chocolate and place on a wax paper lined baking sheet.  Immediately sprinkle on a few pieces of crystallized ginger and then let the white chocolate set.

NOTE:  These cookies freeze well for 2-3  months.


Simply the Best Chocolate Chip Cookie

2-1/4 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

Mix altogether with a wire whisk and set aside.

In a mixer bowl, cream:

1/2 cup Crisco (no other brand!)

1/2 cup room temperature butter (no margarine!!!!)


3/4 cup brown sugar

3/4 cup white sugar

2 tsp vanilla

2 eggs

When all well incorporated, add the dry ingredients and mix well.

Add 2 cup dark chocolate bits (I use Guittard) and 1 cup  mini chips.

Scoop onto parchment lined sheets.  Bake at 375 for 10-12 minutes – remove cookies before they look done.  They will continue to bake a bit after you remove them from the oven.

NOTE:  To be even more decadent, after cookies are cooled, melt some more of the dark chocolate bits (with a tsp of Crisco) and then dip the cookies in the chocolate