Wednesday, September 3, 2008


These are the best, most fail-proof gingersnaps I've had. This recipe is from the 1950's edition of the Better Home's and Garden's Cookbook.

¾ c shortening
1 c brown sugar
¼ c molasses
1 egg
2 ¼ c flour
2 tsp soda
½ t salt
1 t ginger
1 t cinnamon
½ t cloves

Cream together first 4 ingredients till fluffy. Sift together dry ingredients; stir into molasses mixture till blended. Form in small balls. Roll in granulated sugar and place 2 inches apart on greased cookie sheets. Bake in 375 degree oven about 9-10 mins. Cool slightly; remove from pan.

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