GINGER SNAPS
I received this recipe from the Prescott Journal which actually called them "Nona's World Famous Ginger Snaps". I found some Molasses Krinkles recipes that had the same ingredients but different baking instructions. Since I won't be keeping the paper and do want to try this recipe I'm posting it here. (By the way 4 tablespoons is equal to 1/4 cup)
Provided by Vyrianna
Categories Dessert
Time 15m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Cream together shortening and brown sugar until well mixed, light, and fluffy.
- Beat together well the egg, salt, molasses and then mix these into the above.
- Sift together flour, baking soad, ground cloves, cinnamon and ginger.
- Add dry ingredients to the wet mixture and combine well.
- Chill in the refrigerator a few hours or overnight.
- Preheat oven to 350 degrees.
- After chilled, shape dough into balls about walnut-sized and place balls on a greased cookie sheet, allowing room for expansion. Flatten balls with a fork.
- Bake in 350-degree oven 12 to 15 minutes. Do not let get too brown.
- *Recipe also states: I like these cookies thin and crisp. Experiment and adapt to suit taste, size and desired consistancy. Mine are about 2-1/2" in diameter.
Nutrition Facts : Calories 73.7, Fat 3.4, SaturatedFat 0.8, Cholesterol 3.9, Sodium 68.1, Carbohydrate 10.3, Fiber 0.2, Sugar 5.4, Protein 0.8
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