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Dec
21
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:
- Preheat oven to 375°. Beat shortening and sugar until smooth, add egg & molasses
- Mix in dry ingredients.
- 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.
- Bake at 375° for 8-10 minutes (try 9 at first), they should be puffed up, soft but with the slightest hints of browning.
- Let cool on cookie sheet before transferring to wax paper placed on newsprint. Store in tupperware for softness.