| GINGER SNAPS 2 un-greased cookie sheets 12x18 inches Preheat oven to 400 F. 1 cup white sugar ¼ cup butter ½ cup vegetable shortening 1 egg ¼ cup dark molasses 2 cups flour 1 ½ teaspoons baking soda 1 teaspoon cinnamon ½ teaspoon salt ½ teaspoon ground ginger ½ teaspoon ground allspice In a large bowl, beat sugar, butter, shortening, egg and molasses together until well blended. Mix dry ingredients and spices together and add all at once to wet ingredients. Stir with a large sturdy spoon until all ingredients have combined. Dough will be stiff. With clean hands, roll dough into balls (about the size of walnuts) and drop into a bowl containing ¼ cup of sugar. Coat the dough ball on all sides by rolling it around in the sugar. Place balls 2 ½ inches apart on an un-greased cookie sheet. Do not flatten. Bake 12 minutes or until the top cracks. Do not over bake. Take cookies out of the oven and let cool slightly before attempting to remove from the pan. They will be soft and chewy. |
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