21 December, 2018
Jean’s Gingersnap Cookies
Yield: About 6 dozen
Ingredients:
½ cup Crisco shortening
4 Tablespoons butter, softened
1 Tablespoon water
1 ¼ cup granulated sugar, divided
1 egg
¼ cup molasses
¼ teaspoon salt
1 Tablespoon baking soda (scant)
2 cups flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
Preparation:
Set aside ¼ cup of the granulated sugar in a small, shallow bowl.
Cream together the shortening, butter, water and sugar in a medium size mixing bowl with a sturdy spoon. Add the egg, then the molasses and stir well. Add and mix all remaining ingredients except the set aside sugar.
Refrigerate for two hours.
Preheat oven to 350°
Shape into small balls. Roll in the granulated sugar, and place on cookie sheet lined with parchment paper.
Bake for 8 to 12 minutes.
As soon as top begins to split, remove from the oven and cool.
Notes:
Based on a recipe shared by my friend, Jean West. Jean makes these every Christmas, and the only difference is that she uses margarine rather than shortening. So, you can safely try either way and have high confidence that they will turn out fabulous!