Ginger Sugarsnaps are so very tasty, you must know about them. Plus, there is an incredible story behind their coming into existence. I would like to tell the story and give you the finest recipe you will ever know. My 95-year old grandma Ginger recently died after a tragic hang-gliding accident. She hang-glided directly into the mouth of an active volcano in the Kagoshima prefecture of Japan. One second before grandma was consumed by liquid hot magma she succumbed to bowel cancer.
Don’t weep for gorgeous grandma. She died doing her favorite thing. No, having bowel cancer wasn’t her favorite thing you idiot. Hang-gliding. Hang-gliding was her thing. In Fact, for 75 years my heroic grandma Ginger hang glided over destitute sections of America’s inner cities and showered them with her award-winning sugar snap cookies.
If you live in urban squalor within the United States you know grandma Ginger’s cookie storms well. That’s why by 1960 people from areas of intense urban decay began to call these sugar snap cookies “funky sweet hail from Thermopoli.”
Ginger blessed me with her sugar snap recipe. Here it is: Yields about 60 cookies Ingredients: 1 and 1/2 cups sifted all-purpose flour 1/2 cup cornmeal 1 tablespoon ground ginger 1/2 teaspoon salt 3/4 cup shortening 1/2 cup brown sugar 1/2 cup white sugar 1 egg 1/4 cup dark molasses 1/3 cup sugar 2 teaspoons baking soda 1 teaspoon ground allspice Chiffonade of 2 skins of extra-crispy fried chicken
You might ask why would I share this prized and closely-guarded family recipe? Two Reasons:: 1.) The slums and ghetto’s of the world will crumble without grandma Ginger’s scrumptious sugar snaps; and 2.) I was born without appendages and though I have tried several times I have found that my condition prevents me from hang-gliding. Since I can’t hang-glide, I can not continue grandma Ginger’s seven decade tradition of gentrification via inner city cookie showers….So…if you can bake and you can hang-glide, I implore you to take this below and carry on the cookie shower tradition.
Directions: Preheat oven to 350 degrees F (175 degrees C). Sift dry ingredients into a mixing bowl. Place the shortening into a mixing bowl and beat until creamy. Beat in half the white sugar. Not too fast though. Then beat in the egg and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture and stir to thoroughly blend. Sift in the rest of the flour mixture. Remove the extra-crispy skins from 2 fried chicken breasts (N.B. Do not use roasted chicken skin) and chiffonade like you never chiffonaded in your life. Add the chicken skin to the other ingredients. Mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in a mix of the sugar, and place 1 and 1/2 inches apart on a greasy baking sheet lined with greasy parchment paper.
Bake at 350 degrees F (175 degrees Celsius) until the cookie tops are rounded and slightly cracked, about 10-12 minutes. Cool cookies on a cooling rack. Store in a burlap bag until you are ready to shower America’s inner cities with delicious Ginger Sugarsnaps.
Don’t weep for sweet grandma. She died doing her thing. No, having bowel cancer wasn’t her thing you idiot. Hang-gliding. Hang-gliding was her thing. In Fact, for 75 years my heroic grandma Ginger hang glided over destitute sections of America’s inner cities and showered them with her multi-award-winning sugar snap cookies.
If you live in urban squalor within the United States you know grandma Ginger’s cookie storms well. That’s why by 1960 people from areas of intense urban decay began to call these sugar snap cookies “funky sweet hail from Thermopoli.”
Ginger blessed me with her sugar snap recipe. Here it is: Yields about 60 cookies Ingredients: 1 and 1/2 cups sifted all-purpose flour 1/2 cup cornmeal 1 tablespoon ground ginger 1/2 teaspoon salt 3/4 cup shortening 1/2 cup brown sugar 1/2 cup white sugar 1 egg 1/4 cup dark molasses 1/3 cup sugar 2 teaspoons baking soda 1 teaspoon ground allspice Chiffonade of 2 skins of extra-crispy fried chicken
You might ask why would I share this prized and closely-guarded family recipe? Two good reasons:: 1.) The slums and ghetto’s of the world will crumble without grandma Ginger’s scrumptious sugar snaps; and 2.) I was born without appendages and though I have tried several times I have found that my condition prevents me from hang-gliding. Since I can’t hang-glide, I can not continue grandma Ginger’s seven decade tradition of gentrification via inner city cookie showers….So…if you can bake and you can hang-glide, I implore you to take this below and carry on the cookie shower tradition.
Directions: Preheat oven to 350 degrees F (175 degrees C). Sift dry ingredients into a mixing bowl. Place the shortening into a mixing bowl and beat until creamy. Beat in half the white sugar. Not too fast though. Then beat in the egg and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture and stir to thoroughly blend. Sift in the rest of the flour mixture. Remove the extra-crispy skins from 2 fried chicken breasts (N.B. Do not use roasted chicken skin) and chiffonade like you never chiffonaded in your life. Add the chicken skin to the other ingredients. Mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in a mix of the sugar, and place 1 and 1/2 inches apart on a greasy baking sheet lined with greasy parchment paper.
Bake at 350 degrees F (175 degrees Celsius) until the cookie tops are rounded and slightly cracked, about 10-12 minutes. Cool cookies on a rack. Store in a burlap sack until you are ready to shower America’s inner cities with delicious Ginger Sugarsnaps.
Learn about the history of Yummy Ginger Sugarsnaps.
