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This is a recipe from my Great Aunt Lillian's store of recipes, has been in my family for a long time. These are the best ginger snaps evar.
Ingredients
- 3/4 cup shortening
- 1 cup sugar
- 1 egg
- 4 tablespoons molasses
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon ground ginger
- 2 cups flour
- 1/2 teaspoon ground nutmeg
Directions
- Mix ingredients together. Do not overbeat! Chill dough for at least 2 hours or overnight.
- Heat oven to 350℉
- Shape dough into little balls (about 1" diameter) and roll in sugar. (This is why the dough must be chilled.)
- Lay out balls on cookie sheet with at least 1.5 inches between them.
- Bake at 350℉ for 10 to 12 minutes. Be careful they don't burn!
- Cool cookies on a rack.
Makes about 60 cookies. These freeze well.
Comments
One batch will go nicely in the food processor.
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Page last modified on December 06, 2011, at 04:12 PM by tamara