Ginger Snap Cookies

Description:
These cookies have been a family favorite for over 25 years.

Ingredients:
3/4 c. shortening
3/4 c. butter
2 c. granulated white sugar
2 eggs
1/2 c. molasses
2 t. baking soda
2 t. cinnamon
2 t. cloves
2 t. ginger
4 c. all purpose flour

Directions:
1. Cream the shortening and butter together, gradually add the sugar.
2. Beat in the eggs one at a time, then pour in the molasses while the mixer is beating at a low speed.
3.Sift all the dry ingredients. Add the dry ingredients to the creamed mixture slowly. Beat well after each addition. The dough will end up being very stiff.
4. You can bake these right away or put them in the refigerator overnight to let the dough chill, making it easier to handle the dough.
5. Scoop bits of dough (if chilled) and with your hands slightly wet, roll into balls and place on baking sheeet about 2 inches apart. If you don't chill the dough just put the scoops of dough directly on the baking sheet.
6.Bake at 350 for 10 minutes, watch carefully!! These cookies are a softer version of ginger snaps so you don't want to over cook them.



Recipe Summary:
Yield: 5 dozen
Prep Time: 30 min
Cook Time: 10 per sheet of cookies
Comments:



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Recipe Provided By:
Brunswick Inn
Brunswick, ME

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