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Old-fashioned, crinkle-topped
ginger snaps.
Ginger
Snaps
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup vegetable shortening
- 1 cup granulated sugar
- 1/4 cup light molasses
- 1 large egg
- Sugar for rolling
- Preheat oven to 350°F
(175°C).
- In medium bowl combine
flour, ginger, cinnamon, baking soda and salt; set aside.
- Cream together shortening
and sugar, add egg and beat until fluffy. Stir in molasses
and mix well. Stir in flour
mixture until just mixed
- Form tablespoonfuls of
dough into round balls. Roll tops of balls in sugar. Place on
a cookie sheet about 2-inches apart. (These cookies flatten as
they bake.)
- Bake for exactly 9 minutes.
Transfer cookies to wire racks to cool completely.
Makes 3 dozen.
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