Ginger snaps #1
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Butter |
| ¾ | cup | Shorting |
| 2 | Eggs | |
| 2 | cups | Sugar |
| ½ | cup | Molasses (i prefer dark) |
| 4 | cups | Flour |
| 2 | teaspoons | Baking soda (up to) |
| 2 | tablespoons | Cinnamon (up to) |
| 2 | tablespoons | Ginger (up to) |
| 2 | tablespoons | Nutmeg |
Directions
From: Pamela M Bolkovac <pmbst8+@...> Date: 4 Apr 1994 12:18:10 -0400 Here's a Ginger cookie recipes my friends just love. Cream butter and shortening. (I've been know to use all butter, they turn out very nice.) Beat in eggs, sugar and molasses. Mix in flour, soda, cinnamon, ginger and nutmeg. Roll the dough into 1 inch balls, place about 2 inches apart on a cookie sheet and bake at 375 F for 12-15 minutes. I usually use 2 Tbsp of each spice and the cookies have a nice "kick".
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