Ginger Snap Cookies
| ¾ |
cup |
shortening |
|
| 1 |
cup |
dark brown sugar |
firmly packed |
| 1 |
|
egg |
|
| ¼ |
cup |
molasses |
|
| 2 |
cups |
flour |
sifted (240g) |
| ¼ |
teaspoon |
salt |
|
| 2 |
teaspoons |
baking soda |
|
| 1 |
teaspoon |
ginger |
|
| 1 |
teaspoon |
cinnamon |
|
| 1 |
teaspoon |
ground cloves |
|
- Combine shortening, sugar, and egg in mixing bowl; beat until fluffy.
- Add molasses and beat well.
- Sift dry ingredients together and add; mix well.
- Chill dough thoroughly; shape into 1-inch balls and roll in granulated sugar.
- Place cookies 2 inches apart on greased baking sheets.
- Bake at 350° for 12 to 15 minutes.