GINGERSNAPS
3/4 cup shortening or margarine
1 cup sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
Additional sugar, if desired, to dip cookies in
Cream shortening and 1 cup sugar together. Add molasses and egg; beat well.
Sift flour, measure and sift again with salt, baking soda and spices. Add to shortening mixture and mix thoroughly.
Roll into small balls and dip into additional sugar, or leave plain if desired. Place balls 2 inches apart on greased baking sheet.
Bake in 375 degree F oven for 10-12 minutes.
Makes 6 to 7 dozen
Source: Spices of the World Cookbook by McCormick, 1981
3/4 cup shortening or margarine
1 cup sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
Additional sugar, if desired, to dip cookies in
Cream shortening and 1 cup sugar together. Add molasses and egg; beat well.
Sift flour, measure and sift again with salt, baking soda and spices. Add to shortening mixture and mix thoroughly.
Roll into small balls and dip into additional sugar, or leave plain if desired. Place balls 2 inches apart on greased baking sheet.
Bake in 375 degree F oven for 10-12 minutes.
Makes 6 to 7 dozen
Source: Spices of the World Cookbook by McCormick, 1981
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