Thistledew Gingersnap Cookies |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 16 |
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This recipe comes from the kitchens of a Boy's Camp in Northern Minnesota. Once hardened, they will keep in a cookie jar for several weeks. Ingredients:
3 cups shortening |
4 cups water |
4 large eggs |
1 cup molasses |
8 cups flour |
1 1/2 teaspoons salt |
8 teaspoons baking soda |
3 tablespoons powdered ginger |
1 tablespoon cinnamon |
2 cups white sugar |
Directions:
1. Preheat oven to 350 degrees.
2. Mix shortening, water, eggs and molasses in a large mixing bowl using an electric beater at low speed.
3. Add the flour, salt, baking soda, ginger and cinnamon, and stir until a light dough forms.
4. Roll walnut sized pieces of dough in sugar.
5. Place on un greased sheet pans and bake 10-12 minutes .
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