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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 3 |
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A thin, spicy gingersnap cookie. Ingredients:
3/4 cup shortening |
1 cup white sugar |
1 egg |
1/4 cup molasses |
2 cups all-purpose flour |
2 teaspoons baking soda |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1 tablespoon ground ginger |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
3. Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.
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