Tuesday, November 24, 2015

Gingersnap Cookies

Ingredients:

Serves: Makes 4 dozen or 24 (2 cookie) servings.

  • 2 cups flour

  • 2 teaspoons baking soda

  • 1/2 teaspoon salt

  • 1 tablespoon Ginger, Ground

  • 1 teaspoon Cinnamon, Ground

  • 3/4 cup shortening

  • 1 cup sugar

  • 1/4 cup molasses

  • 1 egg

  • Additional sugar, for rolling

Directions:

15 mins Prep time     12 mins Cook time

  • Preheat oven to 350°F. Mix flour, baking soda, salt and spices in medium bowl. Set aside. Beat shortening and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in molasses and egg. Gradually stir in flour mixture until well mixed.

  • Shape dough into 1-inch balls. Roll in additional sugar to coat. Place 2 inches apart on ungreased baking sheets.

  • Bake 12 minutes. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in airtight container.

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