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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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I got this recipe from a family magazine. These are the soft gingersnaps and they are delicious. Ingredients:
3/4 cup vegetable shortening |
1 cup brown sugar, packed |
1/4 cup molasses |
1 large egg |
2 cups all-purpose flour |
1/4 teaspoon salt |
1 teaspoon ground cinnamon |
1 teaspoon ground cloves |
1 teaspoon ground ginger |
1/2 cup sugar |
Directions:
1. In lg. mixing bowl, cream together the shortening, brown sugar, molasses and egg.
2. In separate medium-size bowl, sift together the flour, baking soda, salt and spices.
3. Gradually add dry ingredients to the creamed mixture, blending after each addition, until the dough is evenly mixed.
4. Heat oven to 375 degrees.
5. Put the 1/2 c of sugar in medium-size bowl. Using floured hands, shape the dough into balls the size of whole walnuts. Rol the balls in the sugar, then place them on a lg, lightly greased baking sheet, leaving a couple of inches between them.
6. Bake for 8-9 minutes.
7. Cool the cookies on the baking sheet for 1 minute before transferring them to a cooling rack.
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