Cindi's Ginger Snaps

I should really be letting Cindi post this recipe because it's one of her specialties, but they are Austin's favorite cookies, so I've been practicing. I've made them a few times in the last couple months, and today I finally got them how I like them. I added a little bit extra flour so they didn't come out as flat at 7 1/2 minutes was the perfect cooking time. I also usually half the recipe and it still makes 3 dozen. Perfect for a Christmas treat!

Ginger Snaps

Preheat oven to 350

cream: 1 1/2 cups shortening
add: 2 eggs
2 cups sugar
1/2 cup molasses
mix
sift dry ingredients
1 tsp salt
2 tsp soda
2 tsp ginger
1 tsp cloves
2 tsp cinnamon
4 cups flour
add to molasses mixture

form into balls and roll in sugar..... we also add sprinkles to bring a little somethin extra :)

cook for about 8 minutes
*I do 7 1/2 minutes for my oven. You just don't want to overcook them so they are nice and chewy... so take them out when they start to crackle on the top!

Jenny's Mint Brownies

Jenny's Mint Brownies

         This recipe is my sister in law Jenny's recipe.  She is not only beautiful but a fabulous cook! The whole Squires family loves and adores her!



Preheat oven to 350 degrees

Melt:       11/2 c. butter

               6 1 oz. squares unsweetened chocolate

Beat:       6 eggs

Add:        3 c. sugar

               3 t. vanilla

               2 1/4 c. flour

               melted chocolate

Bake in 11x17 jelly roll pan at 350 for 23-24 minutes.

While warm frost with:

 Mix:           6 T. softened butter

                   3 T. evaporated milk

                   3 c. powdered sugar

                   3/4 t. mint

After frosting the brownies, place them in the refrigerator or freezer to cool completely.

Meanwhile:

Melt:          9 T. butter

                  11/2 c. semi sweet choco.chips

                  3 t. vanilla

Spread over chilled brownies and then refrigerate again until chocolate is hard.