Gingersnaps

  • Yield: 7 dozen

Ingredients

2cups all-purpose flour
1/4teaspoon salt
2teaspoons baking soda
1teaspoon cinnamon
1teaspoon ginger
1teaspoon ground cloves
3/4cup vegetable shortening
1 1/2cups sugar, divided
1-- egg
1/4cup light or dark molasses

Instructions

  1. Preheat oven to 350F.  Sift flour, salt, baking soda, and spices.  Set aside.  Cream shortening and one cup sugar, beating until light and fluffy.  Add egg and molasses, mixing until combined.  Gradually blend in sifted ingredients.  Dough will be very sticky.  Roll dough into walnut-sized balls.  Dip in one-half cup sugar and place on cookie sheets, allowing room for spreading.  Bake 8 to 10 minutes.  Finger should leave a slight indentation in cookie when it is done.  Avoid over-baking.

 

Recipe reprinted with permission from the Junior League of Atlanta’s Atlanta Cooknotes(the Junior League of Atlanta, Ga., 1982).

 

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