Vegetarian ginger snaps
1 servings
Ingredients
| Quantity | 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 |
Directions
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