I'm going to give this 5 stars as I'm in the process of mixing the batter right now from the exact same recipe my mother and grandmother used. Every ingredient is the same including the double sifting! I know these will be the finest of all gingersnaps as I've made them dozens of times in my 77 years. Shortening really does give them a nicer texture than the butter that some have suggested but I've always been concerned about the trans fat factor. However, I have found a vegetable shortening made from palm oil that has 0 trans fat and now use that exclusively. Thanks, Marie, for sharing this wonderfully delicious and fragrant cookie recipe with everyone.
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I'm going to give this 5 stars as I'm in the process of mixing the batter right now from the...