Tuesday, October 30, 2007

Soft Ginger Snaps

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.


Tiffany said...

Can you substitute butter/margarine for shortening?

elizabeth said...

I substituted butter for shortening and these were so delicious. Thanks Amy for a great recipe!

Amy D. said...

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?