Posens Gingersnaps Recipe
Yield: 4 dozenRecipe by luhu.jp
Ingredients:
1/4 cup: Butter,
2 tsp: Baking soda,
1/2 cup: Shortening,
1/2 tsp: Salt,
1 cup: Brown sugar,
1 tsp: Ginger,
1/4 cup: Molasses,
2 tsp: Cinnamon,
1: Egg,
1/2 tsp: Cloves,
2 1/4 cup: Flour,
Directions:
Preheat the oven to 350. Cream the butter, shortening, brown sugar,
molasses and egg until light and fluffy. Sift together the dry
ingredients; combine both mixtures. Form the dough into walnut size
balls. With floured fingers, press the balls into flat circles on a
ungreased cookie sheet. Bake for 8 minutes, or until golden brown.
Remove the gingersnaps from the cookie sheet as soon as they are cool
and seal in a covered container to preserve their crunch. Source: Top
Secret Recipes Submitted By MEG ANTCZAK On 05-14-95
Source from luhu.jp
molasses and egg until light and fluffy. Sift together the dry
ingredients; combine both mixtures. Form the dough into walnut size
balls. With floured fingers, press the balls into flat circles on a
ungreased cookie sheet. Bake for 8 minutes, or until golden brown.
Remove the gingersnaps from the cookie sheet as soon as they are cool
and seal in a covered container to preserve their crunch. Source: Top
Secret Recipes Submitted By MEG ANTCZAK On 05-14-95
Source from luhu.jp
Tags
Cake/cookie