Gingersnaps Recipe
Yield: 48 cookiesRecipe by luhu.jp
Ingredients:
1 cup: C and H Brown Sugar, packed
3/4 cup: Shortening,
1: Egg,
1/4 cup: Molasses,
2 cup: All-purpose flour,
2 tsp: Baking soda,
1 tsp: Ginger,
1 tsp: Cinnamon,
1 tsp: Cloves,
1/4 tsp: Salt,
C and H Granulated Sugar,
Directions:
Cream together sugar and shortening until fluffy. Add egg and molasses;
beat well. Combine dry ingredients and add to creamed mixture; mix well.
Chill dough, then shape into 1-inch balls and roll in granulated sugar.
Place 2 inches apart on greased cookie sheet. Bake in 350 degree oven 12
to 15 minutes. Makes 4 dozen snappy cookies.
Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias
Source from luhu.jp
beat well. Combine dry ingredients and add to creamed mixture; mix well.
Chill dough, then shape into 1-inch balls and roll in granulated sugar.
Place 2 inches apart on greased cookie sheet. Bake in 350 degree oven 12
to 15 minutes. Makes 4 dozen snappy cookies.
Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias
Source from luhu.jp
Tags
Cookies