The one thing that I really dislike about Gingersnap cookies, is that once you start eating them, it is hard to stop!! Eat one fresh out of the oven with a hot cup of coffee or a glass of milk. Yum Yum!!
¾ cup shortening
1 cup sugar
¼ cup Brer Rabbit molasses (or your favorite brand)
1 egg
2 cups flour
2 tsps. Baking soda
1 tsp. cloves
½ tsp. ginger
½ tsp. salt
1 cup sugar
¼ cup Brer Rabbit molasses (or your favorite brand)
1 egg
2 cups flour
2 tsps. Baking soda
1 tsp. cloves
½ tsp. ginger
½ tsp. salt
Cream shortening and cup of sugar, add molasses and egg; beat well. Add dry ingredients to first mixture. Mix well. Cover and chill. Form into 1” balls; roll in granulated sugar and place on greased cookie sheets.
Bake in preheated 375 degree oven for 8
to 10 minutes, or until golden brown. Let set one minute, then
remove to rack.
Makes 48 cookies
No comments:
Post a Comment