LOCATION: Recipes >> Cookie Recipes >> Gingersnaps 06
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Gingersnaps 06
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Gingersnaps
3/4 cup butter or margarine, softened
3/4 cup vegetable shortening
2 1/4 cups sugar, divided
2 eggs
1/2 cup light molasses
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground cloves
2 teaspoons ground ginger
Using an electric mixer, work butter and shortening until creamy.
Gradually work in 2 cups sugar. Continue creaming until light. Beat
in eggs and molasses thoroughly. Sift together flour, baking soda,
cinnamon, cloves and ginger. Gradually beat flour mixture into
creamed mixture. Beat hard. Mixture will be soft. Chill dough for
about an hour for easier handling. Roll pieces of dough the size
of walnuts between palms of hands. Roll balls in remaining 1/4 cup
sugar. Place balls on greased baking sheets, approximately 2 inches
apart. Bake in a preheated 3750F oven about 10 minutes, or until
brown. Transfer cookies to a cooling rack.
Store cookies in airtight tins, or freeze. Makes 9 dozen.
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