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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A nice crisp cookie with a snap! Ingredients:
1/3 cup shortening |
1/3 cup packed brown sugar |
1/4 cup molasses, unsulfured |
1/4 cup dark corn syrup |
1 3/4-2 cups all-purpose flour |
2 teaspoons ground ginger |
1 1/4 teaspoons baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
powdered sugar |
Directions:
1. Melt shortening in small saucepan over low heat.
2. Remove from heat; stir in brown sugar, molasses and corn syrup.
3. Set aside; cool.
4. Place 1 1/2 cups flour, ginger, baking soda, cinnamon and cloves in large bowl; stir to combine.
5. Beat in shortening mixture.
6. Gradually beat in remaining 1/4 cup flour to form stiff dough.
7. Knead dough on lightly floured surface, adding more flour if too sticky.
8. Form dough into 2 discs; wrap in plastic wrap and refrigerate 30 minutes or until firm.
9. Preheat oven to 350 degrees.
10. Grease cookie sheets; set aside.
11. Working with 1 disc at a time, roll out dough on lightly floured surface to 1/16-inch thickness.
12. Cut dough with floured 2 3/8-inch cookie cutter.
13. (If dough becomes too soft, refrigerate several minutes before continuing.) Gently press dough trimmings together; reroll and cut out more cookies.
14. Place cutouts 1/2-inch apart on prepared cookie sheets.
15. Bake 8 minutes or until firm and lightly browned.
16. Remove cookies to wire racks; cool completely.
17. Place small strips of cardboard or parchment paper over cookies; dust with sifted powdered sugar.
18. Carefully remove cardboard.
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