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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 3 |
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If you want a chewy cookies, underbake these cookies slightly. If you like crisp cookies, bake them a minute or two longer. Ingredients:
3/4 cup vegetable shortening |
1 cup light brown sugar, firmly packed |
1 large egg, beaten lightly |
1/4 cup molasses |
2 cups flour |
2 teaspoons baking soda |
1 teaspoon cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon ground cloves |
1/4 teaspoon salt |
sugar, for dipping the balls of dough |
Directions:
1. In a bowl cream shortening with the brown sugar until mixture is light and fluffy. Stir in the egg and the molasses.
2. In another bowl, sift together the flour, baking soda, cinnamon, ginger, cloves, and salt.
3. Add the flour mixture, in batches, to the shortening mixture. Blend the dough well.
4. Chill the dough, covered, for 1 hour.
5. Roll leve1 tablespoons of the dough into balls, dip one side of each ball into the granulated sugar, and arrange sugared sides up about 3 inches apart on lightly greased baking sheets.
6. Bake the cookies in batches in a 375° oven for 10 to 12 minutes, or until they are puffed and cracked on top.
7. Transfer the cookies to racks and let them cool.
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