Crunchy Gingerbread Cookies |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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These make a hard, crunchy cooky that's good for dipping in coffee or tea. My mom would make a sandwich with a piece of Schwartzbrot, butter and a gingerbread cookie. Ingredients:
1/2 cup shortening |
1/2 cup brown sugar, packed |
1/2 cup molasses, unsulphered |
1 egg |
2 1/2 cups flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon ginger |
1 teaspoon clove |
1 1/2 teaspoons cinnamon |
1/2 nutmeg |
Directions:
1. Cream shortening, sugar and molasses.
2. Add egg and beat.
3. Sift flour with other dry ingredients.
4. Gradually add these into wet ingredients.
5. Chill dough for 1 1/2 hours (or more).
6. Cut into shapes, place on ungreased cookie sheets.
7. Bake for 10-12 minutes or until lightly browned.
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