GINGERSNAPS
This recipe is an old-fashioned oldie but goodie. Perfect for the fall season and can be enjoyed anytime. They are easy to make and will produce a wonderful aroma while baking. I know when you bake these cookies they will become a favorite with your family and will be requested again and again.
2 c. all-purpose flour
2 tsp. baking soda
¼ tsp. salt
1 T. ground ginger
1 tsp. ground cinnamon
¾ c. vegetable shortening
½ c. granulated sugar
½ c. light brown sugar firmly packed
½ tsp. vanilla extract
1 lg. egg
¼ c. molasses
Cinnamon-sugar for rolling
Sift together the flour, baking soda, salt, ginger, and cinnamon. Set aside. Line cookie sheets with parchment paper. In large mixing bowl, cream the shortening, sugars and vanilla extract on medium speed until light and fluffy. Add the egg and molasses. Reduce the mixer speed to low and gradually add the flour mixture. Mix just until blended. Cover and chill the dough for about 30 minutes. Preheat oven to 350ºF. Shape dough into 1-inch balls and roll in the cinnamon sugar. Place on prepared cookie sheets, spacing them 2-inches apart. Bake for 12-14 minutes or until the tops are rounded and slightly cracked. Cool on sheet 1 minute. Remove to wire racks to cool completely. Store in airtight container. Makes about 48 cookies.
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