Gingersnaps
48 cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | C and H Brown Sugar; packed |
| ¾ | cup | Shortening |
| 1 | Egg | |
| ¼ | cup | Molasses |
| 2 | cups | All-purpose flour |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Ginger |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Cloves |
| ¼ | teaspoon | Salt |
| C and H Granulated Sugar | ||
Directions
Cream together sugar and shortening until fluffy. Add egg and molasses; beat well. Combine dry ingredients and add to creamed mixture; mix well. Chill dough, then shape into 1-inch balls and roll in granulated sugar. Place 2 inches apart on greased cookie sheet.
Bake in 350 degree oven 12 to 15 minutes. Makes 4 dozen snappy cookies.
Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias