GINGER SNAPS II
These cookies are no fail and taste so good!
Provided by Sherry Tollesfon
Categories Desserts Cookies Gingersnap Recipes
Yield 18
Number Of Ingredients 9
Steps:
- Cream together shortening and sugar, add egg and beat until fluffy. Stir in molasses and mix well.
- Sift all dry ingredients-twice, then add to molasses mixture and mix well
- Using a cookie scoop or spoon scoop out spoonfuls of dough and form into round balls. Roll tops of balls in sugar.
- Place the round balls on a cookie sheet, these cookies flatten as they bake.
- Bake for exactly 9 minutes in a preheated 350 degree (175 degree C) oven. Remove from baking sheet and cool.
Nutrition Facts : Calories 186.9 calories, Carbohydrate 25.3 g, Cholesterol 10.3 mg, Fat 9 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 2.2 g, Sodium 210.3 mg, Sugar 13.7 g
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