Gingersnaps

Yields:	1 batch
Rate this Recipe

	Preparation	20 minutes
	Cooking	10 minutes
	Ready In	30 minutes

Be the first to add a photo of this recipe!

Ingredients

3/4	cup	vegetable shortening
1	cup	sugar
1/4	cup	molasses
1	each	egg
2	cups	flour, all-purpose
1/4	teaspoon	salt
2	teaspoons	baking soda
1	teaspoon	cinnamon
1	teaspoon	ginger
1	teaspoon	cloves

Directions

Cream shortening, sugar and egg.

Add molasses and beat well.

Add sifted dry ingredients gradually.

Mix well. Roll in small balls.

Roll balls in white granulated sugar and place about 2 inches apart on a baking sheet.

Bake at 350 degrees for 10 to 12 minutes.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Recipe Bite

The Stock Market

by Mark R. Vogel

One of the first lessons of any cooking course is learning how to make stocks. Stocks form the basis of most sauces and soups. A stock is...

Member Review

Bruschetta

TOPPING FOR TOAST: 4-6 plum tomatoes chopped w/o insides/seeds/juices removed 1/2 tsb crushed garlic 2-4 fresh basil leaves chopped salt and pepper to taste ..gently stir in bowl and let sit for few minutes before using as topping for toast, as described above