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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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12/17/2008

Gingersnaps

Gingersnaps

1 cup brown sugar, packed
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Granulated sugar


1. Mix brown sugar, shortening, molasses and egg in a large bowl. Stir in remaining ingredients except granulated sugar.

2. Cover and refigerate at least 1 hour.

3. Heat oven to 375

4. Line baking sheets with parchment paper

5. Shape dough by rounded teaspoonsfuls into balls. Dip tops into granulated sugar. Place balls sugared side up about 3 inches apart on baking sheet

6. Bake 10 to 12 minutes or until set. Remove from baking sheet and cool on wire racks

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