Ginger Snaps I Recipe

Ingredients
<br>- 3 cups all-purpose flour
<br>- 1 tablespoon ground ginger
<br>- 1 teaspoon salt
<br>- ¾ cup shortening
<br>- ½ cup white sugar
<br>- 1 cup molasses
<br><p></p>Directions
<br>step 1: Combine flour, ginger and salt and set aside.
<br>step 2: In a large bowl, cream shortening and sugar.  Beat in the molasses.  Gradually blend in the dry ingredients.  Cover and chill for four hours.
<br>step 3: Preheat oven to 350 degrees F (175 degrees C).  Lightly grease 2 cookie sheets.
<br>step 4: On floured surface, roll out dough to 1/4 inch thickness. Using a 1-3/4 inch cutter, cut into rounds and place 1 inch apart on cookie sheets.
<br>step 5: Bake for 10-12 minutes until lightly colored and firm to the touch.  Cool cookies on wire racks.
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Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon salt
- ¾ cup shortening
- ½ cup white sugar
- 1 cup molasses

Directions
step 1: Combine flour, ginger and salt and set aside.
step 2: In a large bowl, cream shortening and sugar. Beat in the molasses. Gradually blend in the dry ingredients. Cover and chill for four hours.
step 3: Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
step 4: On floured surface, roll out dough to 1/4 inch thickness. Using a 1-3/4 inch cutter, cut into rounds and place 1 inch apart on cookie sheets.
step 5: Bake for 10-12 minutes until lightly colored and firm to the touch. Cool cookies on wire racks.

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