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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

Soft Ginger Snaps Recipe

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This recipe for Soft Ginger Snaps is from A Celebration of Family, Friends and Food, 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:  
¾ cup Shortening (not butter)
1 cup dark brown sugars (packed)
1 Jumbo egg
¼ cup Grandma's Original Molassses™
2⅛ cups all-purpose flour
2 teas baking soda
1 teas ginger 1 teas cinnamon
½ teas ground cloves
granulated sugar
Directions:
Directions:
1) Preheat oven to 375 degrees.

2) Mix thoroughly shortening, brown sugar, egg and molasses.

3) Blend in remaining ingredients except the granulated sugar.

4) Shape dough into small balls and dip in granulated sugar.

5) Place balls about 3-inches apart on a lightly greased cookie sheet. Cook for 10-12 minutes or until the cookies are just set.

TIP: Add a bit of milk if the dough is too dry (doesn't stick together well).
Also, undercook the cookies just slightly.
Personal Notes:
Personal Notes:
Cheryl has been making these cookies ever since being in the Army.
A great recipe, and ships well to our soldiers.
An alternative to the traditional Gingersnap Cookie.
I personally love eating these with a hot cup of tea, and love dunking them in my tea.

 

 

 

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