Gingersnaps Recipe
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 This recipe for Gingersnaps, by Betty Zuelke, is from The Zuelke Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Betty Zuelke
Added: Saturday, February 24, 2007
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 cup shortening
1 cup brown sugar, packed
1 egg
1/4 cup molasses
2 1/4 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon salt
Enough granulated sugar to roll dough
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Directions: |
Directions:Mix thoroughly in electric mixer shortening and brown sugar. Add egg and molasses. Blend in remaining ingredients except granulated sugar. Cover and chill at least 1 hour.
Heat oven to 350.
Shape dough by rounded teaspoonfuls into balls, roll balls into granulated sugar and place balls 3 inches apart on lightly greased baking sheet. Bake 10-12 minutes or just until set (do not over cook). Immediately remove from baking sheet.บบบบ |
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Number Of
Servings: |
Number Of
Servings:4-5 baking trays |
Personal
Notes: |
Personal
Notes: I always double this for Christmas cookie baking
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