Four Nights A Week

Whenever we visited our Grandparents in Kenmore, NY – right outside of Buffalo – we were often treated to a batch of Gingersnap cookies baked by my grandparents’ across-the-street neighbors Marge and Frank Dunham. In fact, my recollection was the Mr. Dunham himself made those cookies which was possibly quite unusual for their generation. What I remember is how deliciously spicy those cookies were; a real treat!

Recently my siblings and I were doing some online exploration of where our family had been living in Buffalo and environs. My paternal grandparents came to Western New York around 1914 or 15 and my maternal grandparents moved to Buffalo from deep in the midwest in the 1920s. So many things have changed and of course, several houses no longer are standing.

This trip down memory lane triggered my own recollection. I had Frank Dunham’s recipe for Gingersnaps! So now that it’s been rediscovered, what could I do, but bake up a batch and fill my kitchen not only with delightful spiciness, but happy memories of childhood.

Frank Dunham’s Gingersnaps

Ingredients

• 3/4 c shortening (I skipped the Crisco and used butter)
• 1 c sugar
• 1 egg
• 1/4 c molasses
• 2 1/4 c all purpose flour
• 2 tsp ginger
• 2 tsp baking sode
• 1 tsp cinnamon
• 1/2 tsp salt
• Extra sugar for rolling the dough before baking

Method

1. Preheat over to 350 degrees F
2. Cream the shortening (butter) and sugar. Add egg and molasses and beat well.
3. Sift together: flour, ginger, baking soda, cinnamon, salt and add to the wet mixture. Mix well.
4. Wrap dough and chill thoroughly (about 4 hours)
5. Form the dough into balls about the size of a walnut and dip into the extra sugar
6. Place about 2 inches apart on an ungreased cookie sheet.
7. Bake for about 10 minutes (note on the recipe says “Frank prefers 15 minutes).
8. Remove to racks to cool