Name: Gingersnaps
Ingredients: 1 1/2 c Regular or butter flavored shortening; 2 c Sugar; 2 lg Eggs; room temp.; 1/2 c Light molasses; 4 c All-purpose flour; 1 ts Salt; 2 ts Baking soda; 2 ts Ground ginger; 2 ts Ground cinnamon; 2 ts Ground cloves; Sugar

If the preacher strives to speak according to the rules of this world, he may please many, particularly those who have a literary taste. But he is less likely to become an instrument in the hands of God for the conversion of sinners or for the building up of the saints. Neither eloquence nor depth of thought makes a truly great preacher. Only a life of prayer and meditation will render him a vessel ready for the Master’s use and fit to be employed in the conversion of sinners and in the edification of the saints.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Eggs		Desserts	1	Servings

INGREDIENTS

1 1/2	c	Regular or butter flavored shortening
2	c	Sugar
2	lg	Eggs; room temp.
1/2	c	Light molasses
4	c	All-purpose flour
1	ts	Salt
2	ts	Baking soda
2	ts	Ground ginger
2	ts	Ground cinnamon
2	ts	Ground cloves
		Sugar

INSTRUCTIONS

Heat oven to 350. In large bowl with mixer, beat shortening and sugar until
light and fluffy. Beat in eggs and molasses until blended. Beat in one cup
flour, salt, baking soda, and spices until well mixed. With spoon, mix in
enough of remaining flour (We use all of the flour) to make a stiff dough.
Shape into 1 1/2" balls; place 3" apart on lightly greased cookie sheet.
Lightly grease the bottom of a flat bottomed 3" glass, dip into a small
bowl of sugar. Use glass to flatten balls, dipping in sugar each time. Bake
9 - 11 minutes or until firm and lightly browned. Let stand 1 minute,
remove from pan and cool.
* Cookie Stamps with deep designs cut into them work great with these
cookies.
Posted to MC-Recipe Digest by Kathy Rinke <rinke16@home.com> on Feb 19,
1998

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