Hey Everyone,
If you’ve wandered over here from the From Scratch Club Site, welcome. I’m excited and blessed that I won the Vegetable Soups Cookbook. I’m looking forward to receiving it in the mail in a couple days and maybe it’ll give me some options for the cabbage that’s currently in my garden.
Since From Scratch Club is about making connections to the food we eat locally and with our families, I thought I’d repost one of my favorite recipes – my Grandma Pauline’s Gingersnaps.
Grama Pauline’s Ginger Cookies 
2 eggs beaten
2 cups sugar
1.5 cups Butter Flavored Crisco
8 Tbsp molasses
2 tsp cinnamon
2 tsp ginger
4 tsp soda
4 cups flour
Cream together eggs, sugar, Crisco and molasses.
Sift together cinnamon, ginger, soda, and flour.
Mix sifted ingredients into creamed mixture. Chill 1 hour. Roll quarter-sized balls. Dip 1 side in sugar. (Do not press; they will crack by themselves). Place in 325 degree oven. Bake 10-12 minutes and let cook on a rack.
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