|¼ cup||Dark molasses|
|2 cups||All-purpose white flour|
|2 teaspoons||Baking soda|
|1 tablespoon||Ground ginger|
|⅓ cup||Sugar; ( to roll the cookie dough in)|
Cost: $ - Preparation Time: 10 minutes Difficulty Level: 1 - Servings: 40 1-½-Inch Round Cookies
1. Preheat the oven to 350 degrees F.
2. Put the shortening, 1 cup sugar, the egg, and the molasses in a large mixing bowl. Using a large spoon, beat the mixture until it is smooth and blended.
3. In a small bowl, mix the flour, baking soda, salt, ginger, and cinnamon with a fork.
4. Add the dry ingredients to the shortening mixture. Stir vigorously until everything is smooth and blended.
5. Spread a 12-inch-long piece of waxed paper on the counter. Put the ¼ cup sugar on the waxed paper and spread it out a little.
6. Scoop up a rounded teaspoonful of the dough and roll it into a ball between the palms of your hands. Roll the ball in sugar, and place this first ball near a corner of an ungreased baking sheet, about 2 inches from the edges. Continue rolling the dough into balls, and placing them in rows 2 inches apart until you've filled up the baking sheet. You want to give the cookies plenty of room to spread out. Don't flatten the dough or the cookies won't crackle. Repeat with a second cookie sheet.
7. Put an oven rack in the center position of the oven and bake one sheet of cookies at a time. The cookies will bake more evenly this way.
8. Set the timer for 10 minutes. When it rings, check to see if the cookies have flattened out and started to develop cracked tops. Test for doneness by sticking a toothpick into the center of a cookie. If it comes out clean, the cookies are done. If there is some sticky dough on the toothpick, let the snaps bake another 2 or 3 minutes.
9. When the cookies are done, remove from the oven and let them cool for 10 minutes. Meanwhile bake the second sheet of cookies.
10. After 10 minutes, using a spatula, lift the cookies off the baking sheets and put them on a plate to serve. If they aren't all snapped up right away, put some in plastic baggies and secure with a tie. These gingersnaps freeze very well.
Posted to The Gourmet Connection Recipe Page Newsletter by newsletter@... on May 16, 1999, converted by MM_Buster v2.0l.
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