Ginger Snaps
Servings: 36 cookies
Ingredients
- Sift together and set aside:
- 2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon ground cloves
- Cream together:
- 3/4 cup Crisco
- 1 cup sugar
- 1 egg
- 1/4 cup dark molasses
Instructions
- Fold flour mixture into wet ingredients. Form into balls about one inch in diameter. Roll in sugar and place on ungreased baking sheet.
- Bake at 375 degrees for 7-8 minutes (until they crack). Remove to rack to cool.
- Makes about 3 dozen cookies. (Do not over bake.)
Notes
Recipe By: Margaret Preston
Yield: 3 dozen cookies
Yield: 3 dozen cookies
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