Gingersnaps

Name: Gingersnaps
Yield: about 6 dozen
Ingredients: 1 cup vegetable shortening; 1 cup sugar; 1 large egg; 1/4 cup molasses; 2 cups all-purpose flour; 1 TB. baking soda; 1/4 tsp. salt; 1 tsp. ground cinnamon; 3/4 tsp. powdered ginger; 3/4 tsp. ground cloves; 1/8 tsp. freshly grated nutmeg; 3 TB. additional sugar for rolling cookies

From: The Complete Idiot's Guide to Cooking Basics

Servings: about 6 dozen

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Ronnie's Notes

These cookies are gently spicy and are especially good when the weather turns colder.

Difficulty: Intermediate

Ingredients

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1 cup vegetable shortening
1 cup sugar
1 large egg
1/4 cup molasses
2 cups all-purpose flour
1 TB. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
3/4 tsp. powdered ginger
3/4 tsp. ground cloves
1/8 tsp. freshly grated nutmeg
3 TB. additional sugar for rolling cookies

Instructions

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Preheat the oven to 350°F.

Combine the shortening and 1 cup of sugar in a large bowl and beat them with a handheld or electric mixer set at moderate speed 1– or until the mixture is light and fluffy.

Scrape the sides of the bowl with a rubber spatula.

Add the egg and molasses and beat the ingredients to blend them.

Scrape the sides of the bowl again.

Add the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

Beat the ingredients 1– or until the mixture is smooth and uniform.

Take off pieces of dough and shape them into balls about 1" in diameter.

Roll the balls in the additional sugar.

Press gently on the balls to flatten the tops very slightly.

Place the balls on a cookie sheet, leaving an inch of space between them.

Bake or until cookies are flat and crispy looking with thin cracks on the surface.

You can freeze these cookies for 6 months.

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