7/1 Gingersnaps 2
From
Ben Collver@1:18/200 to
All on Wed Jul 1 09:45:15 2026
---------- Recipe via Meal-Master (tm) v8.05
Title: Snappy Gingersnap Cookies
Categories: Cookies
Yield: 60 Cookies
3/4 c Shortening
1 c Brown sugar; packed
1 1/2 ts Baking soda
1 ts Ground ginger
1 ts Ground cinnamon
1/2 ts Salt
1/2 ts Ground cloves
1/4 c Molasses
1 Egg
2 1/4 c All-purpose flour
Granulated sugar
In a mixing bowl, beat the shortening with an electric mixer for
30 seconds. Add the brown sugar, baking soda, ginger, cinnamon,
salt, and cloves; beat until combined. Beat in the molasses and
egg. Beat in as much of the flour as you can with the mixer. Stir
in any remaining flour with a wooden spoon. Cover and chill the
dough for 2 hours, or until it is easy to handle.
Preheat oven to 375?F. Shape the dough into 1" balls and roll in
granulated sugar; place 2" apart on ungreased cookie sheets. Bake
for 8 to 9 minutes, or until the balls set and the tops are
cracked. Do not bake on the lower oven rack and don't overbake.
Cool the cookies on waxed paper or a wire rack. The cookies will be
softer if cooled on waxed paper.
Recipe FROM: Midwest Living, Aug 1995
Posted by: Penny Halsey (ATBN65B)
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