Snappy Gingersnap Cookies
Description
This International dessert features Shortening, Packed brown sugar, Baking soda, Ground ginger, Ground cinnamon. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Granulated sugar From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING Philip Maschka, who summers at Iowa's West Lake Okoboji, bakes these spicy molasses classics for the Clay County Fair.
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His wife, Ruthann, provides the recipe.
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She's shipped the cookies to their children all over the U.S.
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In a mixing bowl, beat the shortening with electric mixer for 30 seconds.
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Add the brown sugar, baking soda, ginger, cinnamon, salt and cloves; beat till combined.
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Beat in the molasses and egg.
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Beat in as much of the flour as you can with the mixer.
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Stir in any remaining flour with a wooden spoon.
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Cover and chill the dough for 2 hours or till it's easy to handle.
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Shape dough into 1-inch balls and roll in more granulated sugar.
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Place 2 inches apart on ungreased cookie sheets.
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Bake in a 375-F oven for 8 to 9 minutes or till balls set and tops are cracked.
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(Don't
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bake on lower oven rack and don't overbake.)
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Cool cookies on waxed paper or a wire rack (cookies will be softer if cooled on waxed paper).
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Philip recommends sampling some while they're warm.
Nutrition Facts
Servings 60
- Amount Per Serving
- Calories 1187.0kcal
- % Daily Value *
- Total Fat 48.0g74%
- Saturated Fat 16.1g81%
- Cholesterol 48.1mg17%
- Sodium 2498.9mg105%
- Total Carbohydrate 176.1g59%
- Dietary Fiber 4.3g18%
- Sugars 72.9g
- Protein 15.6g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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