This recipe is from my mom, and may be by way of Grandma Nelson, but anyways...they are my favorite fall cookies.
Ginger Snaps (soft kind)
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
(Also add 1 T. water for nicely crackled cookies, especially if it is a dry day.)
Beat well and add:
2 tsp. baking soda
2 cups flour
1/4 tsp. salt
1 tsp. each cinnamon, cloves, ginger
Mix well. Roll tablespoon sized pieces of dough in sugar and bake at 375 for 8-10 minutes.
3 comments:
Can you substitute butter/margarine for shortening?
I substituted butter for shortening and these were so delicious. Thanks Amy for a great recipe!
Like a month later...yes you can substitute butter or margarine. Don't add any extra liquid. My husband likes these better with butter--they are tasty either way--a little more flat and maybe greasy--just add enough flour to compensate if you need to. Clear as mud?
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