COOKIE JAR GINGER SNAPS

Cookie Jar Ginger Snaps image

Provided by Connie Tucker

Categories Cookies

Time 3h15m

Number Of Ingredients 11

2 c all purpose flour
1 Tbsp powdered ginger
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3/4 c butter or margarine
1 c white sugar
1/4 c dark molasses
1 egg
1/4 c finely chopped crystallized ginger
1/4 c raw or decorator's (large crystal) sugar

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!