| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Cookies |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1/2 |
c |
Vegetable shortening |
| 1 |
c |
Packed brown sugar |
| 1/4 |
c |
Molasses |
| 1 |
|
Egg |
| 2 1/4 |
c |
All-purpose flour, sifted |
| 2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Powdered ginger |
| 2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground cloves |
INSTRUCTIONS
Preheat the oven to 350 degrees F. Cream the butter, shortening, brown
sugar, molasses, and egg until light and fluffy. Sift together the dry
ingredients; combine both mixtures. Form the dough into walnut-size
balls. With floured fingers, press the balls into flat circles on an
ungreased cookie sheet. Bake for 8 minutes, or until golden brown.
Remove the gingersnaps from the cookie sheet as soon as they are cool
and seal in a covered container to preserve their crunch.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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