Friday, December 10, 2010



These gingersnaps are a snap to make. I have to give the credit to my mom. It's her recipe. (Thanks Mom!) I also have to giveher credit for the beautiful new cookie sheets. I love them. The cookies were a perfect combo of ginger bite and chewy goodness.

1 cup sugar
1/2 cup shortening
1/4 cup butter

Add, then beat well:
1 egg
1/4 cup molasses (Isn't that a fun word to say? Molassas)

Add, then mix well:
2 cups flour
1 1/2 teaspoon soda
1 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon allspice
1 teaspoon cinnamon (another fun word)


Shap into 1" balls and roll in granulated sugar. Place on an ungreased cookie sheet. Flatten with the bottom of a small glass. Bake at 350 degrees for 10-12 minutes. (I did elevin.)


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