Old-fashioned Gingersnaps Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Sugar,
1 cup: Brown sugar, firmly packed
1 1/2 cup: Vegetable oil,
2: Eggs,
1/2 cup: Molasses,
4 cup: Flour,
4 tsp: Baking soda,
1 tbsp: Ground ginger,
2 tsp: Ground cinnamon,
1 tsp: Salt,
Granulated sugar to roll cookies in,
Directions:
This is an adaptation of a recipe that was in Taste of Home Magazine.
Combine sugar and oil; mix well. Add eggs and beat well. Fold in molasses.
Combine dry ingredients; and gradually add into creamed mixture. Chill well
before forming into balls. Roll into 1" balls and then roll each ball into
granulated sugar. Bake at 350 for 10-12 minutes. Makes about 12 dozen.
NOTE: I usually bake them three dozen at a time and keep the rest of the
dough in the refrigerator. They are wonderful just out of the oven. (Use
dough within three or four days.)
Posted to TNT - Prodigys Recipe Exchange Newsletter by MrsMozart@aol.com
on Nov 10, 1997
Source from luhu.jp
Combine sugar and oil; mix well. Add eggs and beat well. Fold in molasses.
Combine dry ingredients; and gradually add into creamed mixture. Chill well
before forming into balls. Roll into 1" balls and then roll each ball into
granulated sugar. Bake at 350 for 10-12 minutes. Makes about 12 dozen.
NOTE: I usually bake them three dozen at a time and keep the rest of the
dough in the refrigerator. They are wonderful just out of the oven. (Use
dough within three or four days.)
Posted to TNT - Prodigys Recipe Exchange Newsletter by MrsMozart@aol.com
on Nov 10, 1997
Source from luhu.jp
Tags
None