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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 8 |
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Here's a great variation on the classic gingersnap. I found this recipe in ony of my mom's old cookbooks, the Clarks Mills United Methodist Church Centennial Cookbook: 1883-1983, and comes from one Eleanor (Redfoot) Creddle. Ingredients:
3/4 cup shortening |
1 cup sugar |
1 egg |
1/2 cup molasses |
2 1/4 cups all-purpose flour |
1 teaspoon salt |
1 teaspoon ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
2 teaspoons baking soda |
1 1/2 cups raisins |
sugar, to coat |
Directions:
1. Combine shortening, sugar, egg and molassas. Beat until incorporated.
2. In a bowl, combine flour, baking soda, salt, ginger, cinnamon and cloves. Slowly add to your mixer. Mix until combined. Add raisins, mix on low speed until incorporated.
3. Chill in the refrigerator for 1 hour.
4. Heat oven to 375 degrees.
5. Shape dough into small balls (about 1 inch), roll in sugar.
6. Place on lightly greased cookie sheet. Bake for 8-10 minutes.
7. Remove and cool.
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