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Ingredients Jump to Instructions ↓

  1. 2 cups shortening

  2. 3 cups sugar

  3. 3 eggs

  4. 3/4 cup molasses

  5. 6 cups flour

  6. 2 tablespoons baking soda

  7. 1 teaspoon salt

  8. 2 tablespoons ground ginger

  9. 1 tablespoon ground cinnamon

  10. 14"x

  11. 12" pieces of waxed paper or plastic wrap; set aside. In a bowl, cream shortening and sugar. Beat in egg and molasses; set aside. In a bowl, combine dry ingredients. Gradually stir flour mixture into egg mixture until blended. Divide dough into four pieces. Shape each piece into a

  12. 8 to 10 inch roll. Wrap rolls in waxed paper or plastic wrap. Place in a freezer container with a tight-fitting lid, or wrap airtight in foil. Label and date. Store in freezer. Use within

  13. 6 months.

  14. 350F. Cut dough into 1 1/3 inch thick slices. Cut each slice into fourths. Roll each piece into a ball. Roll each ball in granulated sugar. Place balls on an ungreased baking sheet about 1 1/2 inches apart. Bake

  15. 8 to 10 minutes until set around edges with cracked tops. Don't overbake. Remove cookies from baking sheets and cool on wire racks.

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