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    Snappy Gingersnap Cookies


    Source of Recipe


    Midwest Living 8/95

    List of Ingredients




    3/4 c Shortening
    1 c Brown sugar, packed
    1 1/2 ts Baking soda
    1 t Ground ginger
    1 t Ground cinnamon
    1/2 t Salt
    1/2 t Ground cloves
    1/4 c Molasses
    1 Egg
    2 1/4 c All-purpose flour
    Granulated sugar

    Recipe



    In a mixing bowl, beat the shortening with an electric mixer for 30 seconds. Add the brown sugar, baking soda, ginger, cinnamon, salt and cloves; beat until combined. Beat in the molasses and egg. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Cover and chill the dough for 2 hours, or until it is easy to handle. Preheat oven to 375ºF. Shape the dough into 1-inch balls and roll in sugar; place 2 inches apart on ungreased cookie sheets. Bake for 8 to 9 minutes, or until the balls set and the tops are cracked. Do not bake on the lower oven rack and don't overbake. Cool the cookies on waxed paper or a wire rack. The cookies will be softer if cooled on waxed paper.

 

 

 

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