Fall Flavors, yummm

Pumpkin spice gets all the glory this time of year. But there are so many good fall flavors! You might want to have one of these gingersnap cookies with your pumpkin spice latte. This recipe is a family favorite. It comes from Emma, my Grammy Mabels’ next door neighbor. And it’s an old school recipe, it uses Crisco for heaven sake.

That means the cookies will not be flat and they will keep their shape. The recipe makes dozens and they mail well. So I usually send a package to my mom, brother and son. Cause if I ate them all, well, there’d be no room for pumpkin spice anything!

Emma’s Gingersnaps

1 cup dark molasses

1 cup sugar

¼ cup butter

¾ cup Crisco

1 egg

3 ½ cups flour

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg (I use fresh grated)

 1 teaspoon ground ginger

1/8 teaspoon salt

½ teaspoon ground cloves

Combine the wet ingredients, then add the dry. Chill a few hours or overnight so the dough will be firm enough to work with. Roll into 1 inch balls. Dip the balls in sugar and place sugar side up on a baking sheet. You can place them close together since these cookies don’t spread very much. (Test a pan and see.) Bake at 350° for 10 to 12 minutes.