DEAR SOS: Three or four years ago in a big article on holiday cookies, The Times published a brilliant recipe for gingersnaps. I’ve lost it. I can remember little of it today except that the recipe contained oil as shortening, was terribly easy to make and the cookies were wonderful.
M.J. MITCHEL Burbank
DEAR M.J.: You’re writing of “The Great Cookie Search,” Christmas 1997, I believe. Reader Daryl Reeves of Los Angeles said his grandmother Elva Mae Stubb Reeves’ melt-in-your-mouth gingersnaps were the best ever.
Heat the oven to 375 degrees. Grease a baking sheet and set aside.
Beat the oil and 1 cup of sugar in a bowl until creamy. Add the molasses and egg, and beat well.
Sift together the flour, salt, baking soda, cinnamon, cloves and ginger. Add to the sugar mixture and mix well.
Roll the dough into teaspoon-size balls. Roll the balls in sugar to coat and place 2 inches apart on the baking sheet. Bake the cookies until cracked and lightly browned, 12 to 15 minutes.
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