December 12, 2012

Ginger Snaps

This recipe is passed down from my grandmother. I enjoy cooking and baking experiences with family members and adding their recipes to my collection. I am reminded of the fun times my siblings, parents, cousins, aunt and uncle, and grandparents shared making our annual Gingerbread Houses (check out an older post here). Nothing is quite as delicious as family recipes :)

This recipe makes about 4 dozen.

  • ¾ cup shortening
  • 1 cup sugar
  • ¼ cup molasses
  • 1 egg, beaten
  • 2 cups flour
  • 2 tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. cloves
  • 1 tsp. ginger
  1. Preheat oven to 350°F.
  2. Cream the shortening and sugar; add molasses and egg; beat well. 

  3. Sift dry ingredients; add to creamed mixture; beat well. 

  4. Roll in small balls; dip into sugar. 

  5. Place 2 inches apart on a greased cookie sheet. 

  6. Bake for 10 minutes and enjoy :)

    (Cookie Exchange, December 2013)

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