Friday, July 23, 2010

Soft Gingersnaps

This recipe comes from my friend Marta's blog. The first time I made them, they instantly became one of my staples. Enjoy!

1 1/2 cup Shortening
2 cups Sugar
2 Eggs
1/2 cup Dark Molasses
1/2 tsp. Salt
4 tsp. Baking soda
2 tsp. Baking powder
2 tsp. Cloves
2 tsp. Cinnamon
2 tsp. Ginger
4 cups Flour

Cream together all the ingredients except the flour. When dough is creamy, gradually add the flour. Form dough into small balls and roll in sugar. Place on ungreased cookie sheets and flatten each cookie with your thumbprint.

Bake at 350° for 8-10 minutes. (The key is to under-bake them a little for truly soft cookies.)

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