Favourite Ginger Snaps
Favourite Ginger Snaps recipe
Yield
36 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
vegetable shortening
|
*
|
| 1 | cup |
brown sugar
|
*
|
| ¼ | cup |
molasses
|
|
| ¼ | cup |
water
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
ginger
|
|
| ½ | teaspoon |
salt
|
|
| 2 ½ | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
vegetable shortening
|
*
|
| 237 | ml |
brown sugar
|
*
|
| 59 | ml |
molasses
|
|
| 59 | ml |
water
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
ginger
|
|
| 2.5 | ml |
salt
|
|
| 591 | ml |
all-purpose flour
|
|
Directions
Beat shortening for 30 seconds.
Add sugar & beat until light & fluffy. Add molasses & water. Mix well. Add the baking soda, cinnamon, ginger & salt. Mix. Finally fold in flour. Mix well.
Form into 1 inch balls. Place on a greased cookie sheet 2 inches apart.
Flatten slightly & bake at 375℉ (190℃) for 8 to 10 minutes. Cool on a wire rack.
Makes 36.
