Blue Ribbon Recipes~Margorie Johnson & Gingersnap Cookies

Sunday, September 12, 2010

Since both summer and Fair season are on their way out I thought I'd end my Blue Ribbon Recipes segment for the season with a BANG!!

While visiting Minnesota, I popped into one of my old haunts...a used bookstore. It is right next to the most wonderful, independantly owned, coffee shop. I got a large, bold cuppa and into the bookstore I went. As usual, I found a autographed copy of Margorie Johnson's book, On The Road to Blue Ribbon Baking with Margorie. Are you aquainted with Margorie? She has made appearances on many television programs. Her claim to fame is that she has won more fair ribbons over the years for her fabulous baking than anyone. She also has won National baking contests. A very talented baker and she is also quite a hoot! I have to say that I have entered baked goods in catagories that Margorie was entered into and she beat me out.

I just love the book and am certainly glad I found it. I recommend it to anyone who is interested in producing wonderful baked goods. Not only are there recipes, there are fun stories, which if you seen Margorie, are a BIG part of her charm. That is captured very well in the book.

Since we are experiencing very fall-like days, I thought I'd share a recipe that just screams fall to me.....Gingersnap Cookies!

Gingersnap Cookies
(Printable Version)

3/4 cup shortening
1 cup packed light brown sugar
1/4 cup molasses
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 cup sugar (for dipping)

Preheat oven to 375°F. Cream shortening, brown sugar, molasses and egg in large bowl. In a separate bowl sift flour, baking soda, salt and spices. Gradually add the dry ingredients to the creamed mixture, blending until mixed. Dough can be chilled for easy handling. Shape the dough into balls the size of whole walnuts. Roll balls in sugar, place on baking sheet. Bake 8-9 minutes at 375 degrees. Cool on sheet one minute before transferring to rack. Makes 3-4 dozen.

THANK-YOU Margorie for ALL your wonderful recipes!

Adding this post to Lisa's Tempt My Tummy Tuesday, hosted this week At The Well. Check out all the wonderful recipes posted!