Eliza larmour's gingersnaps
26 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Solid vegetable shortening 1 1/2 cups white sugar, divided |
| 1 | each | Egg |
| ¼ | cup | Dark molasses |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Baking soda |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Powdered ginger |
| 1 | teaspoon | Ground cloves |
| 2 | cups | Flour |
Directions
INGREDIENTS
DIRECTIONS
Heat the oven to 350F. Cream the shortening and 1 cup of the sugar.
Stir in the egg and molasses. Stir in all of the remaining dry ingredients except the remaining ½ cup of sugar. Form the dough into 1-inch diameter balls and roll in the remaining sugar. Place 2 to 3 inches apart on ungreased cookie sheets. Bake for 12 minutes.
Cool on the cookie sheets until firm, then remove carefully with a metal spatula. These cookies keep well for several days in a cookie jar. Makes 26 big cookies.
Submitted By EARL SHELSBY On 11-20-94