Vegetarian ginger snaps

Yield: 1 servings

Measure Ingredient
¾ cup Shortening
1 cup White sugar
2 teaspoons White vinegar
½ cup Molasses
1 teaspoon Salt
1 teaspoon Cinnamon
2 teaspoons Ginger
½ teaspoon Nutmeg
2 cups White flour

Beat shortening till fluffy. Add sugar & continue to beat until well combined. Add the rest of the ingredients in order, beating well after each addition. When the ingredients are well mixed, wrap the mixture in waxed paper & refrigerate for 1 hour to make the dough easier to handle.

On a floured board, roll out the dough until it is about an ⅛ inch thick. Using a cookie cutter, cut into cookies & place on a cookie sheet. Bake 8 to 10 minutes at 275F. Cool for a couple of minutes on the sheet & then remove to a wire rack to cool.

Posted by Mark Satterly in Intercook

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