Ginger Snaps II
18 servings
Ingredients
¾ cup shortening
1 cup white sugar
¼ cup light molasses
1 egg
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
Instructions
Step 1
Cream together shortening and sugar, add egg and beat until fluffy. Stir in molasses and mix well.
Step 2
Sift all dry ingredients-twice, then add to molasses mixture and mix well
Step 3
Using a cookie scoop or spoon scoop out spoonfuls of dough and form into round balls. Roll tops of balls in sugar.
Step 4
Place the round balls on a cookie sheet, these cookies flatten as they bake.
Step 5
Bake for exactly 9 minutes in a preheated 350 degree (175 degree C) oven. Remove from baking sheet and cool.
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