Gingersnaps for a Tasty Tuesday

Years ago, when I was a wee one, Mom would make all sorts of cookies. One of my favorites were what the C&H Sugar Co. called gingersnaps. I suppose they would snap if you cooked them long enough, but regardless, these are chewy, spicy, yumilicious. I did a little experiment with the recipe because well, I just wanted to. So I traded flaxseed meal for the egg, and added 3 T. water. The texture was wonderful, and Nature Guy says they are "too" good, probably because we are both trying to shed a few pounds and cookies are not a diet food. That's okay, we just need to not inhale the whole batch in one sitting right? So I will give  you two versions of the recipe and you can decide which you like better. The mixing and baking is the same for both recipes.

Gingersnaps    Bake at 350 degrees   Yield 4 dozen

1#  Original Recipe
3/4 c. shortening       1 c. sugar        1/4 c. molasses        1 egg          2 t. ginger      1 t. cinnamon           1/4 t. salt        2 t. baking soda      2 c. flour  

#2  My Recipe
1/4 c. coconut oil       1/2 c. butter       1 c. sugar         1/3 c. molasses       1 T. flaxseed meal+ 3 T. water     1 T. ginger        2 t. cinnamon       1/4 t. ground cloves       1/4 t. salt        2 t. baking soda
1/2 c. whole wheat flour        1 1/2 + 1/3 c. flour    

 In a medium size bowl cream fats, sugar and molasses until light and fluffy. Add egg or substitute (flaxseed meal and water) and blend well. Sift together dry ingredients and stir in until well mixed. Chill for one hour. In a flat bowl add about 1/2 sugar. Pinch off part of dough to make a quarter size ball and roll in sugar. Place on ungreased cookie sheet. Bake 8-10 minutes at 350 degrees.  Enjoy!