Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Grandma's Gingersnap Cookies




Source of Recipe


Allrecipes


List of Ingredients




2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar


Recipe



Preheat oven to 350 degrees F (275 degrees C).
Mix and sift the first 5 ingredients. Sift a second time and place the mixture back into the sifter.
Beat the shortening until creamy. Add the 1 cup of sugar gradually and continue beating. Beat in the egg and the molasses.
Sift into this about 1/3 of the flour mixture, stirring and blending well. Repeat until all is added. Roll the dough into tiny balls by hand, rolling each in a mixture of cinnamon and sugar.
Place 2 inches apart on a ungreased baking sheet. Bake 10 minutes until the tops are rounded and slightly cracked. Cool on a wire rack. Store in an air tight container.