To make larger gingersnaps, shape cookie dough into 1-inch balls & bake 10 minutes. Makes 4 dozen.
Ingredients
- 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
- Sugar
Directions
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
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Submitted 6/13/05.
Source: Southern Living 1992 Annual Recipes
Submitted By: Jan
kjweld@snowhill.com
GingerSnaps