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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Gingersnaps were my husband's favorite cookie as a child and I have had a hard time with cookies, living at 7000 feet. I experimented with this recipe and he declared this version a success. Ingredients:
3/4 cup shortening |
1/2 cup brown sugar, tightly packed |
1 egg |
1/4 cup molasses |
2 1/3 cups flour |
2 teaspoons baking soda |
1 teaspoon cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon ground cloves |
1/4 teaspoon salt |
granulated sugar |
Directions:
1. Mix thoroughly shortening, brown sugar, egg and molasses. Blend in remaining ingredients except granulated sugar. Cover, chill 1 hour.
2. Heat oven to 375 degrees Farenheit. Shape dough by rounded teaspoonfuls into balls. Dip top in granulated sugar. Place balls sugared side up on lightly greased baking sheet. Bake 10-12 minutes or just until set. Immediately remove from baking sheet and cool on wire rack.
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