GINGER SNAPS
Nabisco's version of this old favorite cookie may not be as big a seller as its much-cloned Oreo. Heck, it's not even close. But if you're a ginger snap fanatic, this recipe will give you a killer clone of the cookie giant's store-bought version that you can whip up in a...uh...snap. And if you're watching the fat, four of these cookies check in with a total of around 2.5 grams of fat. I like to add a touch of fresh ginger to this cookie dough. I also refrigerate the dough overnight to make it easier to scoop. I found this recipe at Top Secret Recipes.
Provided by luvmybge
Categories Dessert
Time 24m
Yield 10 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Cream together the sugars, molasses, shortening, butter, egg, and vanilla in a large bowl. Beat with an electric mixer until smooth.
- In another large bowl combine the flour, baking soda, ginger, salt, cinnamon, and cloves.
- Pour the dry mixture into the wet mixture and beat while adding the water. Continue to mix until ingredients are incorporated. Refrigerate dough until easy to handle.
- Measure a heaping teaspoon of dough at time. Roll the dough into a sphere between the palms of your hands then press the dough onto the cookie sheet. At this point you can roll in granulated sugar if desired. Flatten to about 1/8-inch thick.
- Bake cookies for 10-14 minutes or until edges begin to brown and cookies are crispy when cool.
- Makes 120 (10 dozen) cookies.
Nutrition Facts : Calories 345.3, Fat 7.1, SaturatedFat 2.2, Cholesterol 21.6, Sodium 512.1, Carbohydrate 67.3, Fiber 1.1, Sugar 41.1, Protein 3.9
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