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Ingredients Jump to Instructions ↓

  1. 1/4 c Butter

  2. 1/2 c Vegetable shortening

  3. 1 c Packed brown sugar

  4. 1/4 c Molasses

  5. 1 Egg

  6. 2 1/4 c All-purpose flour -- sifted

  7. 2 ts Baking soda

  8. 1/2 ts Salt

  9. 1 ts Powdered ginger

  10. 2 ts Ground cinnamon

  11. 1/2 ts Ground cloves

  12. 1. Preheat the oven to 350 degrees F. 2. Cream the

  13. 3. Sift together the dry ingredients; combine both mixtures.

  14. 4. Form the dough into walnut-size balls. With floured fingers, press the balls into flat circles on an ungreased cookie sheet.

  15. 5. Bake for 8 minutes, or until golden brown.

  16. 6. Remove the gingersnaps from the cookie sheet as

  17. soon as they are cool and seal in a covered container to preserve their crunch. Makes 4 dozen. Recipe By : --

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