Pogen's Gingersnaps
Yield
4 dozenPrep
?Cook
?Ready
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
brown sugar
packed |
*
|
| ¼ | cup |
molasses
|
|
| 1 | each |
eggs
|
|
| 2 ¼ | cups |
all-purpose flour
,sifted |
|
| 2 | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
ginger
ground |
|
| 2 | teaspoons |
cinnamon
ground |
|
| ½ | teaspoon |
cloves
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
brown sugar
packed |
*
|
| 59 | ml |
molasses
|
|
| 1 | each |
eggs
|
|
| 532 | ml |
all-purpose flour
,sifted |
|
| 1E+1 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
ginger
ground |
|
| 1E+1 | ml |
cinnamon
ground |
|
| 2.5 | ml |
cloves
ground |
|
Directions
Preheat the oven to 350℉ (180℃).
Cream the butter, shortening, brown sugar, molasses, and egg until light and fluffy.
Sift together the dry ingredients; combine both mixtures.
Form the dough into walnut-size balls. With floured fingers, press the balls into flat circles on an ungreased cookie sheet.
Bake for 8 minutes, or until golden brown.
Remove the gingersnaps from the cookie sheet as soon as they are cool and seal in a covered
