Gingersnaps
- 1 cup packed brown sugar
- 2 ¼ cup flour
- ¾ cup shortening
- 2 teaspoon baking soda
- ¼ cup molasses
- 1 teaspoon ground cinnamon
- 1 egg
- 1½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla
- ¼ teaspoon salt
- granulated sugar
Mix brown sugar, shortening, molasses and egg in large bowl.
Mix in remaining ingredients except granulated sugar. Cover and refrigerate
at least 1 hour.
Shape approx rounded teaspoon into a ball. Roll into granulated
sugar. Bake at 375° on greased cookie sheet or parchment paper.
Bake 9-12 min. Cool.
This is very soft dough and can not be used for cut out cookies.
