Pogens Gingersnaps Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Butter,
1/2 cup: Vegetable shortening,
1 cup: Packed brown sugar,
1/4 cup: Molasses,
1: Egg,
2 1/4 cup: All-purpose flour, sifted
2 tsp: Baking soda,
1/2 tsp: Salt,
1 tsp: Powdered ginger,
2 tsp: Ground cinnamon,
1/2 tsp: Ground cloves,
Directions:
1. Preheat the oven to 350 degrees F. 2. Cream the butter,
shortening, brown sugar, molasses, and egg until light and fluffy. 3.
Sift together the dry ingredients; combine both mixtures. 4. Form the
dough into walnut-size balls. With floured fingers, press the balls
into flat circles on an ungreased cookie sheet. 5. Bake for 8
minutes, or until golden brown. 6. Remove the gingersnaps from the
cookie sheet as soon as they are cool and seal in a covered container
to preserve their crunch. Makes 4 dozen.
Recipe By :
Source from luhu.jp
shortening, brown sugar, molasses, and egg until light and fluffy. 3.
Sift together the dry ingredients; combine both mixtures. 4. Form the
dough into walnut-size balls. With floured fingers, press the balls
into flat circles on an ungreased cookie sheet. 5. Bake for 8
minutes, or until golden brown. 6. Remove the gingersnaps from the
cookie sheet as soon as they are cool and seal in a covered container
to preserve their crunch. Makes 4 dozen.
Recipe By :
Source from luhu.jp