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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 60 |
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Clipped this out of a magazine and only changed it a little. I cannot remember the magazine. These are like ginger snaps with cinnamon instead of ginger. Ingredients:
3/4 cup shortening (crisco, white) |
1 cup packed brown sugar |
1 egg |
1/4 cup molasses |
2 1/4 cups flour |
2 teaspoons baking soda |
2 teaspoons cinnamon |
1/2 teaspoon salt |
cinnamon sugar, for rolling |
Directions:
1. Preheat oven to 350 degrees F.
2. Cream shortening and sugar.
3. Add eggs and molasses and mix.
4. Separately mix together the flour, soda, cinnamon and salt.
5. Add dry mix to wet gradually and mix in.
6. Roll in 3/4 to 1 balls (your choice. Smaller balls yield 5 1/2 dozen. Large yield 4 1/2 dozen) using your hands.
7. Roll in cinnamon sugar (I use 1 part cinnamon to 4 parts sugar).
8. Bake 10-12 minutes until set and cracked.
9. Cool on sheet for just a few seconds, until the cookies are transportable.
10. Remove to wire rack to cool.
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