More ginger snaps
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Shortening |
| 1 | cup | Brown sugar |
| ¼ | cup | Molasses |
| ¼ | cup | Water |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Ginger |
| ½ | teaspoon | Salt |
| 2½ | cup | Flour |
Directions
Beat shortening for 30 seconds. Add sugar & beat till light & fluffy. Add molasses & water. Mix well. Add the baking soda, cinnamon, ginger & salt. Mix. Finally fold in flour. Mix well.
Form into 1 inch balls. Place on a greased cookie sheet 2 inches apart. Flatten slightly & bake at 375F for 8 to 10 minutes. Cool on a wire rack.
Makes 36.
Posted by Mark Satterly in Intercook