"july Ann's" Ginger Snaps Recipe

Recipe for "July Ann's" Ginger Snaps:

History of the Recipe:
"July Ann's" Ginger Snaps have been a beloved treat for generations. The recipe was first developed by a woman named July Ann, who lived in New Orleans many years ago. July Ann was known for her delicious ginger snaps, which quickly became a hit among her friends and family. Eventually, her recipe spread throughout the community, and "July Ann's" Ginger Snaps became a staple in New Orleans.

Fun Facts:
1. The name "July Ann" comes from the fact that July was the month when July Ann first started making these ginger snaps and sharing them with her loved ones.
2. These ginger snaps are unique because they don't require any shortening. Instead, the combination of molasses, sugar, and egg creates a moist and flavorful cookie.

Now, let's get started with the recipe:

Ingredients:
- 2 cups of molasses (New Orleans)
- 1 cup of light brown sugar
- 1 egg
- 1 tablespoonful of soda
- 2 tablespoonfuls of vinegar
- 1 tablespoonful of ginger
- About 5-1/2 cups of flour

Instructions:
1. Place the molasses and brown sugar in a saucepan and cook them together on the stovetop until the sugar is completely dissolved. Stir occasionally to ensure they blend well.

2. In a separate bowl, mix the soda and vinegar until they start to foam. Then, add this mixture to the sugar and molasses in the saucepan.

3. Gradually add a portion of the required amount of flour to the mixture in the saucepan. Stir well to combine.

4. Crack the egg into the saucepan and mix it into the dough.

5. Add the remaining flour to the dough until it becomes a smooth and slightly sticky consistency. You may need to adjust the amount of flour slightly, depending on the humidity of your kitchen.

6. Sprinkle a generous amount of flour onto a clean surface to create a well-floured bake board. Place the dough on the bake board and roll it out into a thin sheet.

7. Preheat your oven to a moderately hot temperature.

8. Use a tin cutter to cut out small cakes from the rolled-out dough. Place the cakes on a parchment-lined baking sheet, leaving some space between them for spreading.

9. Bake the ginger snaps in the preheated oven for about 10-12 minutes or until they turn golden brown. Keep an eye on them as they can quickly go from golden to burnt.

10. Once baked, remove the ginger snaps from the oven and allow them to cool completely on a wire rack before serving.

Did you know?
- The absence of shortening in these ginger snaps not only makes them lower in fat but also gives them a unique texture and flavor. They are slightly chewy with a wonderful molasses and ginger taste.

Similar Recipe Dishes:
If you enjoyed "July Ann's" Ginger Snaps, you might also like:

1. Molasses Cookies: Similar to ginger snaps, molasses cookies have a rich and moist texture. They are sweetened with molasses and often flavored with warm spices like cinnamon, nutmeg, and cloves.

2. Gingersnaps with Crystallized Ginger: For an extra kick of ginger flavor, you can add some chopped crystallized ginger to the dough. This will give your gingersnaps a delightful, sweet, and spicy twist.

3. Gingerbread Cookies: Gingerbread cookies are a classic holiday treat. They are made with a similar combination of molasses, sugar, and spices, but often have a stronger ginger flavor and a softer, cake-like texture.

Enjoy baking and indulging in these delightful "July Ann's" Ginger Snaps!