Snappy gingersnap cookies

Yield: 60 servings

Measure Ingredient
¾ cup Shortening
1 cup Packed brown sugar
1½ teaspoon Baking soda
1 teaspoon Ground ginger
1 teaspoon Ground cinnamon
½ teaspoon Salt
½ teaspoon Ground cloves
¼ cup Molasses
1 \N Egg
2¼ cup All-purpose flour
\N \N Granulated sugar

From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING Philip Maschka, who summers at Iowa's West Lake Okoboji, bakes these spicy molasses classics for the Clay County Fair. His wife, Ruthann, provides the recipe. She's shipped the cookies to their children all over the U.S.

1. In a mixing bowl, beat the shortening with electric mixer for 30 seconds.

2. Add the brown sugar, baking soda, ginger, cinnamon, salt and cloves; beat till combined.

3. Beat in the molasses and egg.

4. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.

5. Cover and chill the dough for 2 hours or till it's easy to handle.

6. Shape dough into 1-inch balls and roll in more granulated sugar.

Place 2 inches apart on ungreased cookie sheets.

7. Bake in a 375-F oven for 8 to 9 minutes or till balls set and tops are cracked. (Don't bake on lower oven rack and don't overbake.) Cool cookies on waxed paper or a wire rack (cookies will be softer if cooled on waxed paper). Philip recommends sampling some while they're warm.

Makes about 60 cookies.

Source: Midwest Living, August 1995

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