Deep Crack Ginger Snaps - 2nd Place 2017


Deep Crack Ginger Snaps

Barb Wahlberg

A must-have at family gatherings

 

North St. Paul resident Barb Wahlberg’s Deep Crack Ginger Snap cookies were a hit amongst the taste testers this year. In her first time entering the recipe contest, Wahlberg’s cookies earned her second place.

“With all the good cooks in town, it’s wonderful to be a winner,” Wahlberg says.

“I’m pretty excited,” she chuckles. “I’m going to do better next year!”

These are the cookies her family loves. Every place she and her husband go, Wahlberg says she has to bring her famous ginger snaps with her.

“Grandkids, great-grandkids, everybody says, ‘Bring your ginger cookies Grandma.’”

The recipe is based on a butter recipe Wahlberg got at a fair “a hundred years ago,” and she says she has brought the cookies to the North St. Paul Police Department as a thank you to the officers.

Cooking is something Wahlberg did with her mom growing up, and she describes her mother as the “best cook in the world.”

Walberg says she would cook with her children, especially at Christmas time when they made paintbrush cookies, and her family still makes some of her mother’s favorite recipes.

“I love cooking,” Wahlberg says. “I have a husband where the cookie jar has to be full at all times.”


 

INGREDIENTS:
3/4 cup butter, melted

1 cup sugar

1 egg

6 teaspoons (1/4 cup) molasses

2 1/2 cups flour

2 teaspoons baking soda

1 teaspoon cinnamon

1/4 teaspoon cloves

1 round teaspoon ginger

1/2 teaspoon salt.

 

INSTRUCTIONS: Preheat oven to 350° F.

Cream butter and sugar; add eggs and molasses. Stir in dry ingredients. Roll in balls and roll in sugar. Do not flatten.

Bake 10 to 12 minutes. Cookies are done when dry cracks form.

Rate this article: 
No votes yet
Comment Here