Yield: 1 Servings
Measure | Ingredient |
---|---|
¼ cup | Butter |
½ cup | Vegetable shortening |
1 cup | Packed brown sugar |
¼ cup | Molasses |
1 \N | 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 |
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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