COOKIE JAR GINGER SNAPS
A very nice nurse at a nearby hospital gave me her recipe when I complimented her at a hospice meeting many years ago. Since then I have tweaked it, and people ask me for MY recipe now! You can customize this to your liking and tolerance for ginger. I like them HOT and SWEET and that crystallized (candied) ginger really makes...
Provided by Connie Tucker
Categories Cookies
Time 3h15m
Number Of Ingredients 11
Steps:
- 1. Sift dry ingredients together in medium-size bowl.
- 2. Cream shortening with sugar till fluffy. Stir in egg and molasses.
- 3. Add dry ingredients and crystallized ginger till mixed (do not over-mix).
- 4. Turn out dough onto an 18-inch long sheet of plastic wrap or aluminum foil, pressing to a 1-inch-thick slab, and wrap completely. Place on a plate, and refrigerate at least 2 hours or until dough is stiff.
- 5. Preheat oven to 350°. Pull off pieces of chilled dough, and roll into balls the size of a walnut. Roll each in raw sugar and arrange on cookie sheet, pressing slightly to flatten.
- 6. Bake 10-12 minutes till golden and well-set. Cool on racks. Makes about 4 dozen 2" cookies. Store in canister or cookie jar!
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