Eliza Larmours Gingersnaps Recipe
Yield: 26 servingsRecipe by luhu.jp
Ingredients:
INGREDIENTS
1 cup: Solid vegetable shortening,
1 T: Baking soda,
- 1 1/2 cups white sugar,
1 t: Ground cinnamon,
-divided,
1/2 t: Powdered ginger,
1 each: Egg,
DIRECTIONS
1/4 cup: Dark molasses,
1 t: Ground cloves,
1/4 t: Salt,
2 cup: Flour,
Directions:
Heat the oven to 350F. Cream the shortening and 1 cup of the sugar.
Stir in the egg and molasses. Stir in all of the remaining dry
ingredients except the remaining 1/2 cup of sugar. Form the dough
into 1-inch diameter balls and roll in the remaining sugar. Place 2
to 3 inches apart on ungreased cookie sheets. Bake for 12 minutes.
Cool on the cookie sheets until firm, then remove carefully with a
metal spatula. These cookies keep well for several days in a cookie
jar. Makes 26 big cookies.
Submitted By EARL SHELSBY On 11-20-94
Source from luhu.jp
Stir in the egg and molasses. Stir in all of the remaining dry
ingredients except the remaining 1/2 cup of sugar. Form the dough
into 1-inch diameter balls and roll in the remaining sugar. Place 2
to 3 inches apart on ungreased cookie sheets. Bake for 12 minutes.
Cool on the cookie sheets until firm, then remove carefully with a
metal spatula. These cookies keep well for several days in a cookie
jar. Makes 26 big cookies.
Submitted By EARL SHELSBY On 11-20-94
Source from luhu.jp