Pogen's gingersnaps
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| ½ | cup | Vegetable shortening |
| 1 | cup | Packed brown sugar |
| ¼ | cup | Molasses |
| 1 | Egg | |
| 2¼ | cup | All-purpose flour -- sifted |
| 2 | teaspoons | Baking soda |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Powdered ginger |
| 2 | teaspoons | Ground cinnamon |
| ½ | teaspoon | Ground cloves |
Directions
1. Preheat the oven to 350 degrees F. 2. Cream the butter, shortening, brown sugar, molasses, and egg until light and fluffy. 3.
Sift together the dry ingredients; combine both mixtures. 4. Form the dough into walnut-size balls. With floured fingers, press the balls into flat circles on an ungreased cookie sheet. 5. Bake for 8 minutes, or until golden brown. 6. Remove the gingersnaps from the cookie sheet as soon as they are cool and seal in a covered container to preserve their crunch. Makes 4 dozen.
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