Self Portrait Challenge - Food & Me week 2

Every year, in early October, I whip up a batch of gingersnaps. Their sweet and spicy flavor evokes the essense of Fall. Plus, here where it's still 85°+, it helps me remember that summer will come to an end, and cooler weather will arrive. I sometimes have to make 2 or 3 batches when the warm weather continues creeping into November!

Some have told me they don't like gingersnaps because they are hard as hockey pucks & have a weird flavor. They've obviously never had one of these soft & spicy beauties before.

Join me for a taste of Autumn...

Gingersnaps
Makes a bunch, so you can share Autumn flavors with a friend or neighbor!

2 cups packed dark brown sugar
1 1/2 cups shortening
1/2 cups molasses
2 eggs
4 1/2 cups whole wheat flour
4 tsp. baking soda
2 tsp. cinnamon
2 tsp. ground ginger
1/2 tsp. ground cloves

Mix 1st 4 ingredients in mixing bowl with and electric mixer, a handheld mixer, or with your hands if you've washed them & want to have some fun. Add the dry ingredients, mix well.

Using a soup spoon or cookie scoop, make dough balls & dip the tops in granulated white sugar. Place sugar-side up & 3 inches apart on a cookie sheet that has been sprayed with non-stick spray.

Bake at 350° for 10 minutes, just until set (meaning they don't look wet & melty anymore but still sink a bit if you touch it) I like to let them cool on the tray for a few minutes, so they don't fall apart when I move them to a cooling rack.

To see what other Self Portrait Challenge participants are eating this month, click HERE