Magical Food For A Magical Night

From the website All Recipes comes this recipe for Granny's Gingersnap Cookies.

Yes, I know this might be a better recipe for Yule, but bear in mind, tonight the sun is in opposition to Pluto, which is itself just a couple of degrees from the cusp of Capricorn, where it was in conjunction with the sun during Yule.

Besides, I just discovered just how good these things are. Admittedly, I use the store bought kind, which are fine, but if you really want to put some of your own magical energy into the creation of these beauties, you can't go wrong with this recipe.

I went through a whole bag one night, and found myself while sleeping dreaming that my bowels were moving. I then woke up to find they were in fact about to move. I made it to the bathroom just in the knick of time. Ginger is a purifying agent, and good for magical energy. Used magically, they are good for raising power and magical energy, for grounding following a ritual, and of course for purification purposes, quite appropriate for a situation in which the Sun is in opposition to Pluto, in fact.

Most of all, they are just damn good cookies, and even if purchased from a store in a little old-fashioned style brown paper bag, they are as close to a natural product as anything you can buy that way.

INGREDIENTS (Nutrition)
• 2 cups sifted all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup shortening
• 1 cup white sugar
• 1 egg
• 1/4 cup dark molasses
• 1/3 cup cinnamon sugar
• Preheat oven to 350 degrees F (175 degrees C).
• Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
• Place the shortening into a mixing bowl and beat until creamy. Gradually 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, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
• Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.