Ginger Snaps
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GINGER SNAPS
1 cup/237 ml packed brown sugar (dark or light, as you wish)
3/4 cup/177 ml shortening (I use butter-flavored Crisco :ok1:)
1/4 cup/60 ml molasses
1 large egg
2 1/4 cups/532 ml all-purpose flour
2 tsp/2 tsp baking soda
1 tsp/1 tsp ground cinnamon
1 tsp/1 tsp ground ginger
1/2 tsp/1/2 tsp ground cloves
1/4 tsp/1/4 tsp salt
Granulated Sugar (used to dip the rolled cookies into)
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Method1. Mix brown sugar, shortening, egg and molasses into a large bowl until well mixed, then stir in the remaining ingredients (except for the granulated sugar). Cover and refrigerate for at least 1 hour (helps if the batter is cold so it won’t stick as much)
2. Heat oven to 375 degrees F/191 degrees C. And lightly grease a cookie sheet with shortening (or cooking spray).
3. Shape dough by rounded teaspoonfuls into balls. Dip tops into the granulated sugar (I usually cover about 3/4 of the ball with sugar, and just leave one side plain to put on the cookie sheet). Place balls, sugar side up, about 2-3 inches apart on cookie sheet.
4. Bake 8-12 minutes or just until set. (the time varies from oven to oven; you have to watch them to see that they don't burn.) Remove from cookie sheet and cool on wire rack.Makes 3 - 4 dozen cookies.
I usually double the recipe, put it in a large container in the fridge and bake as needed. The dough will keep in the fridge 2 weeks, easily. Enjoy!
Pumpkin Dip <–--> http://forum.gaytorrent.ru/index.php?topic=8358.0
