Wednesday, November 30, 2011

Grandma Edlund's Gingersnap Cookies

This recipe makes the yummiest homemade gingersnap cookies ever! Recipe comes from Totally Cookies Cookbook!

Grandma Edlund's Gingersnap Cookies

3/4 cup vegetable shortening
1 cup brown sugar
1/4 cup molasses
1 egg
2 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 Tablespoon Ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
granulated sugar for rolling

Preheat oven to 350 degrees F. Lightly Grease cookie sheets.

Cream together shortening and brown sugar. Beat in molasses and egg.

In another bowl, combine flour,salt,baking soda,ginger,cinnamon and cloves. Add to creamed mixture and slowly beat until well combined.

Break dough into 1 1/2 teaspoon sized pieces and roll between palms to make small balls. Roll each in granulated sugar to coat and place on prepared cookie sheets, leaving space for spreading. Bake 10-12 minutes, until cookies are flat, light brown and cracked on top. For crispier snap, bake until dark brown. Transfer to racks to cool.

Makes about 40