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Ginger Snaps

Course: Dessert
Servings: 36 cookies
Author: Margaret Preston

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