Cookies

Ginger Snaps

  • 2 1/4 cups Flour
  • 1 cup Sugar
  • 3/4 cups Shortening
  • 1/2 cup Molassses
  • 1 Egg
  • 2 teaspoons Baking soda
  • 1/2 teaspoon Ginger
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Cloves
  • 1/4 teaspoon Nutmeg
  • 1/2 teaspoon Salt
  • 1/4 cup Sugar

    • Preheat oven to 375°.

    Cream shortening,sugar until light and fluffy. Beat in egg and molasses. Combine flour, soda, salt and spices. Add to creamed mixture.

    Chill dough. Roll into balls the size of walnuts, roll in sugar. Place on ungreased baking sheets. Bake for 10 to 12 minutes or until cookies are set (not hard)

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Fred And Evy Nitchy of Coronado, CA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!