Holiday Gingersnaps
Holiday Gingersnaps recipe
Yield
24 servingsPrep
25 minCook
10 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup | vegetable shortening |
*
|
| 1 | cup | sugar |
|
| 1 | each | eggs |
|
| ¼ | cup | molasses |
|
| 2 | cups | all-purpose flour |
|
| 2 | teaspoons | baking soda |
|
| ¼ | teaspoon | salt |
|
| ½ | teaspoon |
cinnamon
ground |
|
| 1 | tablespoon |
ginger
ground |
|
|
sugar
for rolling |
*
|
Low Fat, Low in Saturated Fat, Trans-fat Free
Directions
Cream shortening; gradually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy.
Add egg and molasses; mix well.
Combine flour, soda, salt, and spices; mix well.
Add about one-fourth of dry mixture at a time to creamed mixture, mixing until smooth after each addition.
Chill dough at least 1 hour.
Shape dough into 1-inch balls, and roll in sugar.
Place 2 inches apart on ungreased cookie sheets.
Bake at 375℉ (190℃) F for 10 minutes. Tops will crack.
Cool on wire racks.
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