Best-ever gingersnaps
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| 2 | cups | All-purpose flour |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Ground ginger |
| ½ | teaspoon | Ground cloves |
| ¾ | cup | Shortening |
| ¼ | cup | Molasses |
| 1 | Egg; slightly beaten | |
| Sugar (for rolling in) | ||
Directions
Combine 1 cup sugar, flour, salt, soda & spices & stir lightly. Cut in shortening to resemble coarse crumbs. Stir in molasses & egg. Shape dough into 1-inch balls & roll in sugar. Place on ungreased baking sheets & bake at 350 for 10 minutes. Remove from baking sheets immediately. (Cookies will firm quickly as they cool.) Yields about 4-½ dozen.
MRS. STEVEN TONEY
ROSEMARY KALE
MARVELL, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .