|1 cup||Brown sugar|
|2 teaspoons||Baking soda|
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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