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Gingersnaps

Peggy McLean of the Frick Art & Historical Center submitted this recipe. Check out her notes at the end.

3/4 cup shortening
1 cup sugar
1/4 cup light molasses
1 beaten egg
2 cups flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground ginger
Sugar, for rolling

Cream shortening and sugar well. Add molasses and egg; beat well. Stir in sifted flour, salt, soda, cinnamon, clove and ginger. Dough will be soft and a little sticky.

Roll into walnut-sized balls and roll in sugar. Place on greased cookie sheet and bake at 350 degrees for 7 to 8 minutes. (Baker's note: In my oven, this is not enough time. I tend to bake the cookies for 9-11 minutes for softer, chewy cookies and 11-13 minutes for crispy cookies.) The cookies will flatten out while baking. Makes about 5 dozen cookies.

Baker's note: I always use the exact type of fat that a recipe requires, whether it is butter (I always use unsalted butter in baking) or vegetable shortening (I like Crisco in this recipe) I never use margarine. I believe that another key to a good cookie is to beat the butter and sugar(s) very well -until they're pale and fluffy -- as much as 5 minutes.

Tested by Suzanne Martinson

Thursday, December 02, 1999



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