Gingersnaps

Yield: 48 cookies

Measure 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

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

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