Snappers

  Ginger Snappers

~28

2 cups (500mL) all purpose flour
2 tsp (10mL) baking soda
2 tsp (10mL) baking powder
1 tsp (5mL) cinnamon
1 tsp (5mL) ginger
½ tsp (2mL) salt
½ cup (125mL) packed brown sugar
2/3 cup (150mL) butter
½ cup (125mL) corn syrup
1 tsp (5mL) vanilla
6 tbsp (75mL) finely chopped candied ginger

In a medium bowl combine flour, baking soda, baking powder, cinnamon, ginger and salt. Stir in sugar. Cut in butter until the mixture is crumbly. Blend in corn syrup and vanilla. Blend candied ginger in
Shape into 1 ½” (4cm) balls. Place on greased baking sheet about 1” (2.5cm) apart. Bake at 350F 8-10 min or until tops are cracked (still quite pale)
Transfer to wire racks to cool
Store in airtight container up to 5 days or freeze for up to a month

from Dad

Home Makers March 1992

 Almond Snappers

~28

2 cups (500mL) all purpose flour
2 tsp (10mL) baking soda
2 tsp (10mL) baking powder
1 tsp (5mL) cinnamon
1 tsp (5mL) ginger
½ tsp (2mL) salt
½ cup (125mL) packed brown sugar
2/3 cup (150mL) butter
½ cup (125mL) corn syrup
1 tsp (5mL) vanilla
6 tbsp (75mL) ground almonds                                                                                                            1/2 tsp (1.5mL) almond extract                                                                                                                 
In a medium bowl combine flour, baking soda, baking powder, cinnamon, ginger and salt. Stir in sugar. Cut in butter until the mixture is crumbly. Blend in corn syrup and vanilla. Blend ground almonds and almond extract.
Shape into 1 ½” (4cm) balls. Place on greased baking sheet about 1” (2.5cm) apart. Bake at 350F 8-10 min or until tops are cracked (still quite pale)
Transfer to wire racks to cool
Store in airtight container up to 5 days or freeze for up to a month

Home Makers March 1992

Cocoa Snappers

~28

2 cups (500mL) all purpose flour
2 tsp (10mL) baking soda
2 tsp (10mL) baking powder
1 tsp (5mL) cinnamon
1 tsp (5mL) ginger
½ tsp (2mL) salt
½ cup (125mL) packed brown sugar
2/3 cup (150mL) butter
½ cup (125mL) corn syrup
1 tsp (5mL) vanilla
6 tbsp (75mL) cocoa powder
1 tbsp (15mL) grated orange rind                                                                                                                        
In a medium bowl combine flour, baking soda, baking powder, cinnamon, ginger and salt. Stir in sugar. Cut in butter until the mixture is crumbly. Blend in corn syrup and vanilla. Blend cocoa powder and orange rind in.
Shape into 1 ½” (4cm) balls. Place on greased baking sheet about 1” (2.5cm) apart. Bake at 350F 8-10 min or until tops are cracked (still quite pale)

Transfer to wire racks to cool. Store in airtight container up to 5 days or freeze for up to a month       

Home Makers March 1992