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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 36 |
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My grandma kept two cookie jars in her pantry. One of the jars, which I now have, always had these crisp and chewy gingersnaps in it, recalls Deb Handy of Pomona, Kansas. They're still my favorite. My 11-year-old daughter, Becky, used this recipe for a 4-H fair and won a blue ribbon. Ingredients:
3/4 cup shortening |
1 cup sugar |
1 egg |
1/4 cup molasses |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
1-1/2 teaspoons ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
additional sugar |
Directions:
1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg and molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well.
2. Shape rounded teaspoonfuls of dough into balls. Dip one side into sugar; place sugar side up 2 in. apart on greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned and crinkly. Remove to wire racks to cool. Yield: 3-4 dozen.
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