Ginger Snaps II Recipe
- ¾ cup shortening
- 1 cup white sugar
- ¼ cup light molasses
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
step 1: Cream together shortening and sugar, add egg and beat until fluffy. Stir in molasses and mix well.
step 2: Sift all dry ingredients-twice, then add to molasses mixture and mix well
step 3: Using a cookie scoop or spoon scoop out spoonfuls of dough and form into round balls. Roll tops of balls in sugar.
step 4: Place the round balls on a cookie sheet, these cookies flatten as they bake.
step 5: Bake for exactly 9 minutes in a preheated 350 degree (175 degree C) oven. Remove from baking sheet and cool.