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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 27 |
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Since I'm a longtime cinnamon fan, I decided to give traditional gingersnaps a different twist. My husband and son agree I spiced them up just right. We live on a ranch overlooking the ocean and also own a machine shop business. Ingredients:
3/4 cup shortening |
1 cup packed brown sugar |
1 egg |
1/4 cup molasses |
2-1/4 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
2 teaspoons ground cinnamon |
1/2 teaspoon salt |
granulated sugar |
Directions:
1. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls, then roll in granulated sugar.
2. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until cookies are set and tops are cracked. Remove to wire racks to cool. Yield: 4-1/2 dozen.
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