Ginger's Sugarsnaps. My grandma Ginger just died in a tragic hang-gliding accident but I don't want you to be sad. She died doing what she loved. For nearly 80 years my lovely grandma Ginger would hang glide over the most destitute sections of America's inner cities and shower them with her internationally famous sugar snap cookies, also known as Soundsnaps.
If you live in a destitute urban area of the United States then you likely know the distinct graupel-like sound of grandma Ginger's cookie storms all too well. That's why by 1960 people from areas of intense urban decay began to call these fantastic cookies "Soundsnaps."
As her only grandchild she took favor upon me and bequeathed me her sugar snap recipe which I share with you here today. You might ask why would I share this prized and closely-guarded family recipe? The reasons are two: 1.) I am a humanitarian at heart and don't see the sense in denying the slums and ghetto's of the world the intense pleasure grandma Ginger's scrumptious sugar snaps and the delightful Soundsnap they make; and 2.) I was born without arms or legs and though I have tried several times I have found that my condition prevents me from hang-gliding long distances. Since I can't hang-glide, I can not continue grandma Ginger's seven decade tradition of gentrification via inner city cookie showers.
If you can hang-glide and you can bake I implore you to take the recipe below and continue grandma Ginger's legacy. Don't let the Soundsnap die with grandma Ginger.
Without further ado here you go: Grandma Ginger's Secret Soundsnap Recipe.
Yield 5-6 dozen
Ingredients
1 and 1/2 cups sifted all-purpose flour, 1/2 cup cornmeal, 1 tablespoon ground ginger, 2 teaspoons baking soda, 1 teaspoon ground allspice, Chiffonade of 2 skins of extra-crispy fried chicken, 1/2 teaspoon salt, 3/4 cup shortening, 1 cup white sugar, 1 egg, 1/4 cup dark molasses, 1/3 cup sugar
Directions: Heat your oven to 350 degrees F (175 degrees Celsius). Stir the flour, ginger, baking soda, allspice, and salt into a large bowl. Stir the mixture to blend evenly, and sift a second time into another bowl, make sure it is really smooth. Put the shortening into a large bowl and beat until nice and creamy. Slowly beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture. Remove the extra-crispy skins from 2 fried chicken breasts and proceed to chiffonade. Add the chicken skin to the bowl with the other ingredients. Mix together until a nice pliable dough forms. Pinch small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in sugar, and place 1 and 1/2 inches apart on an ungreased baking sheet.
Bake in oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a cooling rack of your choice. Store in an air-tight container or use your favorite vacuum sealer like a Food Saver, until you are ready to shower the inner-city of your choice with these Ginger's Sugarsnaps. Soundsnaps!
If you live in a destitute urban area of the United States then you likely know the distinct graupel-like sound of grandma Ginger's cookie storms all too well. That's why by 1960 people from areas of intense urban decay began to call these fantastic cookies "Soundsnaps."
As her only grandchild she took favor upon me and bequeathed me her sugar snap recipe which I share with you here today. You might ask why would I share this prized and closely-guarded family recipe? The reasons are two: 1.) I am a humanitarian at heart and don't see the sense in denying the slums and ghetto's of the world the intense pleasure grandma Ginger's scrumptious sugar snaps and the delightful Soundsnap they make; and 2.) I was born without arms or legs and though I have tried several times I have found that my condition prevents me from hang-gliding long distances. Since I can't hang-glide, I can not continue grandma Ginger's seven decade tradition of gentrification via inner city cookie showers.
If you can hang-glide and you can bake I implore you to take the recipe below and continue grandma Ginger's legacy. Don't let the Soundsnap die with grandma Ginger.
Without further ado here you go: Grandma Ginger's Secret Soundsnap Recipe.
Yield 5-6 dozen
Ingredients
1 and 1/2 cups sifted all-purpose flour, 1/2 cup cornmeal, 1 tablespoon ground ginger, 2 teaspoons baking soda, 1 teaspoon ground allspice, Chiffonade of 2 skins of extra-crispy fried chicken, 1/2 teaspoon salt, 3/4 cup shortening, 1 cup white sugar, 1 egg, 1/4 cup dark molasses, 1/3 cup sugar
Directions: Heat your oven to 350 degrees F (175 degrees Celsius). Stir the flour, ginger, baking soda, allspice, and salt into a large bowl. Stir the mixture to blend evenly, and sift a second time into another bowl, make sure it is really smooth. Put the shortening into a large bowl and beat until nice and creamy. Slowly beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture. Remove the extra-crispy skins from 2 fried chicken breasts and proceed to chiffonade. Add the chicken skin to the bowl with the other ingredients. Mix together until a nice pliable dough forms. Pinch small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in sugar, and place 1 and 1/2 inches apart on an ungreased baking sheet.
Bake in oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a cooling rack of your choice. Store in an air-tight container or use your favorite vacuum sealer like a Food Saver, until you are ready to shower the inner-city of your choice with these Ginger's Sugarsnaps. Soundsnaps!
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