My favorite cookie is the gingersnap. It’s also my dad’s favorite cookie. My parents hope to come down for a visit around Christmas, so I wanted to be able to have our favorite cookie hanging around.
I actually did this last week, but haven’t had time to take a picture or blog about it until tonight. It’s another family recipe.
But before I get to the nummies, I gotta share a few highlights from our opening weekend.
We made an adult woman poop her pants.
Two adult women went through the haunted barn together; the one in back kept pulling on the front person’s pants all the way through. When they got out, the front person had to go to the port-a-potty to pull her underwear out of her ass.
We had a Down’s Syndrome girl go through the barn with her mother. Our helper took them through with a flashlight, just in case. He came out in tears because each of the high school students working inside the barn gave her an itty-bitty scare, removed their masks, and gave the girl a hug. Without being prompted.
Every time a parent comes to me to see if I think their child can handle our haunted barn, I am honest. It depends on the kid. If that kid is staring at me in terror just looking at the front door and hearing the sounds from within, I tell the parent to leave him/her with me and to go through themselves if they want. This occurs about half the time. The other half, I reserve the right to laugh hysterically at the shrieking child and the parent who will be up all night that night. And I get to laugh, and laugh, and laugh….a lot. Idiots.
The Farm has a great gift shop and I managed to start my Christmas shopping!
Now, back to our regularly scheduled program.
A GF’d version of the family recipe
3/4 cup shortening
1 cup brown sugar
1/4 cup molasses
1 1/4 cups brown rice flour
1/2 cup cornstarch
1/4 cup tapioca starch
1/4 cup sweet rice flour
2 1/4 tsp xanthan gum
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp kosher salt
1/4 to 1/2 cup granulated sugar
Preheat the oven to 375 degrees.
Cream shortening, brown sugar, egg and molasses. Sift together the remaining dry ingredients except the granulated sugar; slowly add to the creamed mixture and mix well. Cover and chill for one hour. Roll into 1 inch balls, then roll in the granulated sugar. Place on a cookie sheet 2 inches apart and bake for 10 to 12 minutes.