Slice & Bake Gingersnap Cookies
Source of Recipe
BBR
Recipe Introduction
Posted by: Redraspberrygirl
List of Ingredients
2 cups vegetable shortening
3 cups sugar
3 eggs
3/4 cup molasses
6 cups all-purpose flour
2 tablespoons baking soda
1 teaspoon salt
2 tablespoons ground ginger
1 tablespoon ground cinnamon
Recipe
Cut four 14" x 12" pieces of waxed paper or plastic wrap; set aside. In a bowl, cream shortening and sugar. Beat in egg and molasses; set aside. In a bowl, combine flour, baking soda, salt, ginger and cinnamon. Gradually stir flour mixture into egg mixture until blended. Divide dough into four pieces. Shape each piece into a 8- to 10-inch roll. Wrap rolls in waxed paper or plastic wrap. Place in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14" x 12" piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. Makes 4 rolls of dough, or about 12 dozen cookies. 350 for 8 - 10 minutes
To make cookies:
Slightly thaw a roll of dough. Preheat oven to 350F. Cut dough into 1 1/3 inch
thick slices. Cut each slice into fourths. Roll each piece into a ball. Roll
each ball in granulated sugar. Place balls on an ungreased baking sheet about
1 1/2 inches apart. Bake 8 to 10 minutes until set around edges with cracked
tops. Don't overbake. Remove cookies from baking sheets and cool on wire
racks.
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