Robin Stetler and her mom, Charlotte.
“My dad was a fireman and when he would work night shifts, we would bake cookies and bring them to the fire station to share with all of the firemen,” says Robin Stetler, Our State Account Supervisor.
“I have the best memories of baking cookies with my mom and sharing them,” she says. “When my Dad died a few years ago, my mom and I baked cookies, drank wine, cried, laughed while remembering his jokes, and danced to my Dad’s memory. Cookies are a comfort food — and these make me think of my mom. I think I’ll have to bake some of these for Mother’s Day.”
Robin’s mother is Charlotte Clark.
Gingersnaps
Makes about 24 to 28.
- 2 ¼ cups all-purpose flour
- 1 cup packed dark brown sugar
- ¾ cup butter
- ¼ cup molasses (unsulphured)
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ cup sugar
Heat oven to 375º. In a mixing bowl combine about half of the flour, the brown sugar, butter, molasses, egg, baking soda, ginger, cinnamon, and cloves (I put the flour and spices and baking soda in a sifter together and then sift into the mixture). Beat with an electric mixer on medium to high speed until thoroughly combined. Beat in remaining flour.
Shape dough into 1-inch balls (make them a little larger, about a rounded teaspoonful). Roll in granulated sugar. Place 2 inches apart on a cookie sheet. Bake in a 375º oven for 8 to 10 minutes (I bake about 11 to 12 minutes) until set and tops are crackled. Cool cookies on a wire rack.