Gingersnaps

By impulsing

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Ingredients

½ cup shortening - softened
½ cup butter - softened
¾ cup packed brown sugar
¼ cup molasses
1 large egg - beaten
2 ¼ cups flour
1 ½ tsp. baking soda
1 ½ tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground cloves
¼ tsp. salt
bowl of granulated sugar

Details

Servings 60

Preparation

Step 1

Preheat oven to 350°F.

In bowl, cream shortening and butter with sugar until light and fluffy; beat in molasses and egg until creamy.

Step 2

In a separate bowl, sift together flour, baking soda, ginger, cinnamon, ground cloves and salt. Stir into creamed mixture and make a soft dough. Refrigerate for one hour or until firm.

Step 3

Shape dough into 1” balls; roll in bowl of granulated sugar. Arrange 2” apart on prepared baking sheets. Flatten to ¼” thickness.

Step 4

Bake in preheated oven for 9 minutes or until golden. Cool two minutes on baking sheets; transfer to rack and let cool.