Gingersnaps

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30 minutes Prep: 20 minutes Cook: 10 minutes

36 calories per serving view nutrition facts

Ingredients

1/4	cup	butter
1/2	cup	vegetable shortening
1	cup	brown sugar	packed
1/4	cup	molasses
1	each	egg
2 1/4	cups	flour, all-purpose	sifted
2	teaspoons	baking soda
1/2	teaspoon	salt
1	teaspoon	ginger	ground
2	teaspoons	cinnamon	ground
1/2	teaspoon	cloves	ground

Directions

1. Preheat the oven to 350 degrees F.

2. Cream the butter, shortening, brown sugar, molasses, and egg until light and fluffy.

3. Sift together the dry ingredients; combine both mixtures.

4. Form the dough into walnut-size balls. With floured fingers, press the balls into flat circles on an ungreased cookie sheet.

5. Bake for 8 minutes, or until golden brown.

6. Remove the gingersnaps from the cookie sheet as soon as they are cool and seal in a covered container to preserve their crunch.

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