Vegetarian Ginger Snaps
Yield
2 dozenPrep
80 minCook
10 minReady
100 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
white |
|
| 2 | teaspoons |
white vinegar
|
|
| ½ | cup |
molasses
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| 2 | teaspoons |
ginger
|
|
| ½ | teaspoon |
nutmeg
|
|
| 2 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
white |
|
| 1E+1 | ml |
white vinegar
|
|
| 118 | ml |
molasses
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 1E+1 | ml |
ginger
|
|
| 2.5 | ml |
nutmeg
|
|
| 473 | ml |
all-purpose flour
|
|
Directions
Beat shortening until fluffy.
Add sugar and continue to beat until well combined.
Add the rest of the ingredients in order, beating well after each addition.
When the ingredients are well mixed, wrap the mixture in waxed paper and refrigerate for 1 hour to make the dough easier to handle.
On a floured board, roll out the dough until it is about an ⅛ inch thick.
Using a cookie cutter, cut into cookies and place on a cookie sheet.
Bake 8 to 10 minutes at 275℉ (140℃).
Cool for a couple of minutes on the sheet and then remove to a wire rack to cool.
