Not Quite a Blog

This is a shortening-based gingersnaps recipe... for ALV.

Cherry's Gingersnaps

(makes about 4 dozen)

Ingredients:

• 3/4 c. shortening
• 1 c. sugar
• 1 egg
• 1/4 c. molasses
• 2 c. AP flour
• 1 tsp. ground ginger
• 2 tsp. minced fresh ginger (you can up the ground ginger to a tbsp. if you have no fresh ginger)
• 2 tsp. baking soda
• 1 tsp. cinnamon
• 1/4 tsp. table salt

Directions:

1. Preheat oven to 375°. Beat shortening and sugar until smooth, add egg & molasses
2. Mix in dry ingredients.
3. Roll balls of dough in hand, roll in sugar, place on parchment lined cookie sheet and press twice with fork at 90° angles to make a cross-hatch design.
4. Bake at 375° for 8-10 minutes (try 9 at first), they should be puffed up, soft but with the slightest hints of browning.
5. Let cool on cookie sheet before transferring to wax paper placed on newsprint. Store in tupperware for softness.