Best-ever Gingersnaps
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookie | 24 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 2 | c | All-purpose flour |
| 1/2 | t | Salt |
| 1 | t | Baking soda |
| 1 | t | Ground cinnamon |
| 1 | t | Ground ginger |
| 1/2 | t | Ground cloves |
| 3/4 | c | Shortening |
| 1/4 | c | Molasses |
| 1 | Egg, slightly beaten | |
| Sugar, for rolling in |
INSTRUCTIONS
Combine 1 cup sugar, flour, salt, soda & spices & stir lightly. Cut in shortening to resemble coarse crumbs. Stir in molasses & egg. Shape dough into 1-inch balls & roll in sugar. Place on ungreased baking sheets & bake at 350 for 10 minutes. Remove from baking sheets immediately. (Cookies will firm quickly as they cool.) Yields about 4-1/2 dozen. MRS. STEVEN TONEY ROSEMARY KALE MARVELL, AR From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 141
Calories From Fat: 60
Total Fat: 6.7g
Cholesterol: 11.3mg
Sodium: 105.6mg
Potassium: 66.8mg
Carbohydrates: 19g
Fiber: <1g
Sugar: 11g
Protein: 1.3g