Homemade slice and bake gingersnap cookies

4 Servings

Ingredients

Quantity Ingredient
2 cups Vegetable shortening
3 cups Sugar
3 Eggs
¾ cup Molasses
6 cups Unbleached flour
2 tablespoons Baking soda
1 teaspoon Salt
2 tablespoons Ground ginger
1 tablespoon Ground cinnamon

Directions

Cut four 14" x 12" pieces of waxed paper or plastic wrap. Set aside.

In a bowl, cream shortening and sugar. Beat in eggs and molasses; set aside. In a bowl, combine flour, baking soda, salt, ginger and cinnamon.

Stir flour mixture into egg and butter mixture; blend well.

Divide the dough into 4 pieces. Shape each piece into an 8" - 10" roll.

Wrap rolls in waxed paper. Place the rolls in a rectangular freezer container with a tight fitting lid, or into a large freezer zip-lock bag, or wrap well in a piece of heavy duty To prepare cookies: Slightly thaw one roll of gingersnap cookie dough.

Place some granulated sugar in a bowl. Preheat oven to 350ø. Cut the dough into 1⅓" thick slices; cuteach slice into a ball and roll the balls in granulated sugar. Arrange ball Makes 4 rolls of cookie dough, or enough for up to 12 dozen cookies.

Posted to EAT-L Digest - 19 Jun 96 Date: Thu, 20 Jun 1996 17:41:37 -0600 From: Ilene Warfield <ilenewar@...> Recipe By : _Make-A-Mix_ by Eliason, Harward & Westover

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