Gingersnaps III Recipe

Ingredients
<br>- 1 cup white sugar
<br>- ¼ cup light molasses
<br>- 1  egg
<br>- 2 cups all-purpose flour
<br>- ¼ teaspoon salt
<br>- 2 teaspoons baking soda
<br>- 1 teaspoon ground cinnamon
<br>- 1 teaspoon ground cloves
<br>- ½ teaspoon ground ginger
<br>- ⅓ cup granulated sugar for decoration
<br>- ¾ cup shortening
<br><p></p>Directions
<br>step 1: Cream together shortening and sugar.  Mix in molasses and egg.  Stir in sifted flour, salt, soda, cinnamon, clove, and ginger.  Dough will be soft and a little sticky.
<br>step 2: Mold into walnut-sized balls, and roll in sugar.  Place on greased cookie sheets.
<br>step 3: Bake at 350 degrees F (175 degrees C) for 7 to 8 minutes.  Baking them longer will make them less soft, but still chewy.
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Ingredients
- 1 cup white sugar
- ¼ cup light molasses
- 1 egg
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon ground ginger
- ⅓ cup granulated sugar for decoration
- ¾ cup shortening

Directions
step 1: Cream together shortening and sugar. Mix in molasses and egg. Stir in sifted flour, salt, soda, cinnamon, clove, and ginger. Dough will be soft and a little sticky.
step 2: Mold into walnut-sized balls, and roll in sugar. Place on greased cookie sheets.
step 3: Bake at 350 degrees F (175 degrees C) for 7 to 8 minutes. Baking them longer will make them less soft, but still chewy.

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