Posen's gingersnaps
4 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| ½ | cup | Shortening |
| 1 | cup | Brown sugar |
| ¼ | cup | Molasses |
| 1 | Egg | |
| 2¼ | cup | Flour |
| 2 | teaspoons | Baking soda |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Ginger |
| 2 | teaspoons | Cinnamon |
| ½ | teaspoon | Cloves |
Directions
Preheat the oven to 350. Cream the butter, shortening, brown sugar, molasses and egg until light and fluffy. Sift together the dry ingredients; combine both mixtures. Form the dough into walnut size balls. With floured fingers, press the balls into flat circles on a ungreased cookie sheet. Bake for 8 minutes, or until golden brown.
Remove the gingersnaps from the cookie sheet as soon as they are cool and seal in a covered container to preserve their crunch. Source: Top Secret Recipes Submitted By MEG ANTCZAK On 05-14-95