Lady Lake's gingersnaps

 

I like mornings. Enough so that I'm glad to be awake for the grey world to slowly be suffused with colour, even if I fall asleep again later once all the light is in the sky. I like seeing the orange squares of light in the window frames of the neighbouring houses. I like seeing the colours, pinks and yellows, flow from the sky into the landscape, and the drained sky to slowly turn blue.

This is kind of a strange place, with gulls wheeling by and the wind always ready to whip up strong and hearty. The garden in the back, all dry grasses and bent plants, is flooded. One night I dreamt that this whole flat area, the garden and the field next to the house, were underwater and there was a great shallow lake with ducks milling around outside the bedroom window. I went out the window into a boat.

Lady Lake's Ginger Snaps a family recipe...   2 1/4 cups flour 1 tsp cinnamon 1 Tbsp ginger 1/2 tsp salt 3/4 cup butter 1 cup sugar 1 egg 1/4 cup blackstrap molasses 1/2 cup chopped candied ginger

In a medium bowl, mix together dry ingredients, then set aside. In a large bowl, cream together butter and sugar. Add egg and continue beating. Add molasses and blend well. Gradually add dry mixture to creamed mixture until incorporated. Stir in candied ginger.

Chill dough overnight. Scoop with a spoon and roll into small balls. Roll these in granulated sugar to coat. Press flat. Bake at 350° for 10-12 minutes, careful not to burn.