Grandma Rosenbrook's Gingersnaps
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
baking soda
|
|
| ½ | teaspoon |
cloves
|
|
| ½ | teaspoon |
ginger
|
|
| 1 | teaspoon |
cinnamon
|
|
| ¾ | cup |
vegetable shortening
|
*
|
| 1 | each |
eggs
unbeaten |
|
| ¼ | cup |
molasses
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
baking soda
|
|
| 2.5 | ml |
cloves
|
|
| 2.5 | ml |
ginger
|
|
| 5 | ml |
cinnamon
|
|
| 177 | ml |
vegetable shortening
|
*
|
| 1 | each |
eggs
unbeaten |
|
| 59 | ml |
molasses
|
|
Directions
Sift together all the dry ingredients.
Cream shortening, egg and molasses.
Add dry ingredients.
Shape dough into balls, roll in sugar and bake 15 minutes at 350℉ (180℃).
