Gingersnaps
| INGREDIENTS | |
|---|---|
| 3/4 cup shortening or margarine | |
| 1 cup sugar | |
| 1 large egg | |
| 1/4 cup molasses | |
| ------ | |
| 2 cups all-purpose flour | |
| 2 teaspoons baking soda | |
| 1/2 teaspoon salt | |
| 1/2 teaspoon ginger | |
| 1/2 teaspoon cinnamon | |
| 1/4 teaspoon cloves | |
| ------ | |
| Sugar for rolling dough in | |
| ------------------------------ | |
DIRECTIONS |
|
|---|---|
| - Lightly grease cookie sheets. In large bowl combine first 4 ingredients; blend well. Stir in remaining ingredients; blend well. Chill dough for easier handling. | |
| - Heat oven to 375 degrees F. Shape dough into 1 inch balls; roll balls in sugar. Place 2 inches apart on prepared cookie sheets. Bake at 375 degrees F. for 8 to 10 minutes or until edges are set. Cool 1 to 2 minutes before removing from cookie sheet. Makes about 48 cookies. | |