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News and Notes

News & Notes


Post-Reunion Wrap-up
Please share your thoughts as we begin to prepare for our 50th Reunion. Please take this short 2024 Attendees survey and give us your feedback. We want our next reunion to be even better!

One of the delights of our 45th Reunion were the gingersnaps that Molly Schubert Bernard baked for our Friday afternoon class activity, Tea & Tales. Molly kindly agreed to share the recipe with us. Enjoy!

Aunt Ann’s Gingersnaps

2 c sifted flour                              
½ tsp salt                                      
1.5 tsp ground cloves                
1 tsp ground ginger                     
1 tsp ground cinnamon             
3 tsp baking soda cookies
¾ c shortening   
1 c sugar 
1 egg       
¼ c molasses 
granulated sugar, as needed for rolling         
raisins (optional)

  1. Preheat oven to 350 degrees F.
  2. Sift flour with salt, cloves, ginger, cinnamon, baking soda.
  3. Cream shortening and 1 cup sugar.
  4. Blend in egg and molasses.
  5. Stir in flour until well blended. (Opt.) Add raisins.
  6. Shape dough into balls the size of walnuts (or larger.) Roll in granulated sugar.
    Place 2 inches apart on ungreased cookie sheet. Flatten with fingers, and sprinkle with more sugar.
  7. Bake for 7-10 minutes. Let cool completely. Store in airtight containers.


Makes 24-30 cookies, depending on amount of dough per cookie.

 



Ilisha Helfman writes:

                                                                                                                                                                                                                                         

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