Eliza larmour's gingersnaps

26 servings

Ingredients

Quantity Ingredient
1 cup Solid vegetable shortening 1 1/2 cups white sugar, divided
1 each Egg
¼ cup Dark molasses
¼ teaspoon Salt
1 tablespoon Baking soda
1 teaspoon Ground cinnamon
½ teaspoon Powdered ginger
1 teaspoon Ground cloves
2 cups Flour

Directions

INGREDIENTS

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 ½ 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

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