GingerSnaps Recipe


3/4 C. shortening
1 C. sugar
1 large egg
1/4 C. molasses
2 C. all-purpose flour
2 tsp. baking soda
1/4 tsp. salt
1 T. ground ginger
1 tsp. ground cinnamon

Beat shortening in a large bowl at medium speed.; gradually add 1 cup sugar, beating well. Add egg & molasses, mixing thoroughly.

Combine flour and next 4 ingredients; add flour mixture one-fourth at a time to creamed mixture, mixing after each addition.

Shape dough into 3/4-inch balls, and roll in sugar. Place on ungreased cookie sheet & bake at 350 degrees for 8 minutes. (Tops will crack.) Remove to wire rack to cool.

Yield: 8 dozen
To make larger gingersnaps, shape cookie dough into 1-inch balls & bake 10 minutes. Makes 4 dozen.


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