Ginger Icebox Cookies
Yield
4 dozenPrep
15 minCook
10 minReady
25 minLow in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
|
|
| ½ | cup |
molasses
|
|
| 4 ½ | cups |
all-purpose flour
|
|
| 3 | teaspoons |
ginger
|
|
| 1 | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
|
|
| 118 | ml |
molasses
|
|
| 1.1 | l |
all-purpose flour
|
|
| 15 | ml |
ginger
|
|
| 5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
Directions
Cream sugar, shortening, add eggs.
Beat well. Add molasses and dry ingredients to make a stiff dough.
Form into roll. Put in icebox to chill.
Cut, place on baking sheet. Bake in 375℉ (190℃). oven.
