Yield: 4 dozen
|1½ cup||All purpose flour|
|2 teaspoons||Ground ginger|
|1 teaspoon||Ground cinnamon|
|1 teaspoon||Ground cloves|
|¼ teaspoon||Baking powder|
Measure molasses and shortening into small saucepan. With wooden spoon, stir over medium heat until boiling. Immediately remove from heat. Cool to room temperature, about 30 minutes.
Measure flour, ginger, cinnamon, cloves, baking powder and salt into large mixing bowl and mix until blended. When molasses mixture is cool, pour it over the flour mixture. Mix well. Chill dough in the refrigerator for about 10 minutes.
Place oven racks in center of oven. Preheat oven to 375 degrees.
Divide dough into quarters. Cut each quarter into 12 equal pieces.
Shape each piece of dough into a very small (½ inch) ball. Arrange 2 inches apart on cookie sheets. Flatten balls of dough with bottom of small glass, or with your fingers until the balls are the size of a quarter.
Bake in 375 degree oven for 6 to 8 minutes until crispy and dry.
Watch the cookies closely -- they can burn very quickly.
When the gingersnaps are done, use oven mitts to take them from the oven. Set the cookie sheet on a cooling rack. Let cool for 5 minutes, then remove cookies with a metal spatula to a cooling rack to finish cooling.
Recipe from Victoria magazine, formatted into Meal Master format by Teresa May.
From: Teresa May Date: 09-26-94