gingersnaps
- Categories
- Cake/cookie
- Yield
- 48 cookies
| Measure | Ingredient |
|---|---|
| 1 cup | C and H Brown Sugar; packed |
| ¾ cup | Shortening |
| 1 | Egg |
| ¼ cup | Molasses |
| 2 cups | All-purpose flour |
| 2 teaspoons | Baking soda |
| 1 teaspoon | Ginger |
| 1 teaspoon | Cinnamon |
| 1 teaspoon | Cloves |
| ¼ teaspoon | Salt |
| C and H Granulated Sugar |
Cream together sugar and shortening until fluffy. Add egg and molasses; beat well. Combine dry ingredients and add to creamed mixture; mix well. Chill dough, then shape into 1-inch balls and roll in granulated sugar. Place 2 inches apart on greased cookie sheet.
Bake in 350 degree oven 12 to 15 minutes. Makes 4 dozen snappy cookies.
Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias
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