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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Gingersnaps Recipe

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This recipe for Gingersnaps is from The Engelhardt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C. flour
2 tsp. baking soda
¼ tsp. salt
¾ C. vegetable shortening
1 C. sugar
1 large egg
¼ C. molasses
1 tsp. ginger, powdered
1 tsp. cinnamon, powdered
½ tsp. cloves, powdered
1/3 C. sugar (to roll dough in)
Directions:
Directions:
Sift flour, baking soda, and salt together, set aside. In a large mixing bowl, beat shortening and sugar until well blended. Beat in egg, molasses, ginger, cinnamon, and cloves. Add the flour mixture in two parts, blending well. Shape the dough into a ball, cover and refrigerate overnight or at least 2 hrs.

Preheat oven to 350. Shape the dough into 1 ½“ balls. Roll the balls thoroughly in sugar, place on ungreased cookie sheets. Bake 15 minutes.

Store in an airtight container for crispy cookies or in a regular cookie jar for chewy.
Number Of Servings:
Number Of Servings:
3 dozen

 

 

 

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