posen's gingersnaps
- Categories
- Cake/cookie
- Yield
- 4 dozen
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter |
| ½ cup | Shortening |
| 1 cup | Brown sugar |
| ¼ cup | Molasses |
| 1 | Egg |
| 2¼ cup | Flour |
| 2 teaspoons | Baking soda |
| ½ teaspoon | Salt |
| 1 teaspoon | Ginger |
| 2 teaspoons | Cinnamon |
| ½ teaspoon | Cloves |
Preheat the oven to 350. 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 a 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 container to preserve their crunch. Source: Top Secret Recipes Submitted By MEG ANTCZAK On 05-14-95
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