Now on to your question:

"I always liked the soft ginger cookies my aunt made when we were little. Were they called Ginger Sparklers or Ginger Snaps...do you know...or are they both the same? Do you have a recipe?"
-- Dee

Take it from an old cookie from way back, Dee, there certainly is a difference. Personally, I prefer Ginger Sparklers. They are a softer cookie and really go good with a cup of tea. But I'll give you both recipes and you judge for yourself.

Ginger Sparklers

¾ cup margarine
1 cup brown sugar
¼ cup molasses
1 egg
2 cups flour
2 teaspoon baking powder
½ teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
½ teaspoon cloves

Mix ingredients together. Shape into small balls. Roll in white sugar. Bake at 375°F for 6-8 minutes.

Ginger Snaps

1 cup packed dark brown sugar
3/4 cup sugar
1/4 cup molasses
1/4 cup shortening
1 tablespoon butter, softened
1 egg
1/2 teaspoon vanilla
2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup water

Preheat your oven to 350°F Cream together the sugars, molasses, shortening, butter, egg and vanilla in a large bowl. Beat with an electric mixer until smooth. In another large bowl combine the flour, baking soda, ginger, salt, cinnamon, and cloves. Pour the dry mixture into the wet mixture and beat while adding the water. Continue to mix until the ingredients are mixed together.

Measure a heaping teaspoon of dough at time. Roll the dough into a sphere between the palms of your hands then press the dough onto the cookie sheet. Flatten to about 1/8-inch thick. You can also roll this dough out and cut out shapes.

Bake cookies for 10-14 minutes or until edges begin to brown and cookies are crispy when cool.

I hope this helps you.

I'm always here and I enjoy visits very much. So, please drop by anytime and I'll be glad to answer your questions and help you with everything in your kitchen.

Until next time, remember I made it especially for you.

Grammie is waiting for you in her kitchen, rocking in her favourite chair by the stove, knitting needles clicking away the seconds. Drop by and join her for a spot of tea, a warm molasses cookie and some wise advice. Every month she answers all your letters as only she can. So, if you have a kitchen-type question or comment for Grammie, send an email to editor@breadnmolasses.com and put Grammie in the subject line or drop by the Mighty Miramichi Community Forum and post a note under the Recipes section.