So...After Aunt Laurie the nurse pulled some amazing strings and got Mom into see one of her favorite orthopedic doctors yesterday, Mom decided to go ahead with surgery to fix her broken wrist. He believes that she will heal better, faster, and less painfully with her bones held in their place with a plate and a few screws. He originally said Monday, but after some begging, pleading, and a little guilt trip, he moved some things around and got her in tomorrow. It's an outpatient surgery, and will happen where Aunt Laurie conveniently works. She'll be there to take care of Mom, and we all feel good about moving forward with this. Mom is nervous, understandably, and will be so happy when it is all over. Please keep her in your prayers tomorrow, and I will update when we get home.
In the meantime, I'll share another recipe! I discovered this recipe for Ginger Snaps in a cookbook that Aunt JoAnne brought me from the Adirondacks years ago. It reminded me of the ones Memaw used to have in her cabinet in the orange box, Nabisco maybe? They also remind me of Aunt Jack's Molasses Puffs in the flavor, but these are thin and crispy. My Dad loves them, and has grown to expect a cookie jar full of them when he visits my house. I made him some today, and I must admit, they are pretty awesome. The rolling in sugar is a must, as it gives them the crackled top that makes them look professionally made. You might want to double the batch...Enjoy!
Ginger Snaps
3/4 cups shortening
1/4 cups molasses
1 cup sugar, plus more for rolling
1 egg
1/4 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
2 tsp. ginger
2 cups flour
Cream together the shortening, sugar and molasses. Add the egg and mix well. Add the dry ingredients and mix well. Roll the dough into 1 inch balls, and roll the balls in sugar. Place the sugared balls on a baking sheet and bake at 350 for 8-10 minutes. Cookies will puff up and then fall into a flat, crackled cookie.
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