LICKETY-SPLIT GINGERSNAPS

Lickety-Split Gingersnaps image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h5m

Yield 48

Number Of Ingredients 8

Ingredients

1 cup packed dark brown sugar
1/3 cup shortening
1/4 cup full-flavor (dark) molasses
1 egg
2 1/2 cups Original Bisquick™ mix
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground ginger
2 tablespoons granulated sugar

Steps:

Heat oven to 375°F. In large bowl, mix brown sugar, shortening, molasses and egg with spoon. Stir in Bisquick mix, allspice and ginger.
On surface sprinkled with Bisquick mix, gently roll dough in Bisquick mix to coat. Divide dough into 4 parts. Shape each part into a roll, 3/4 to 1 inch in diameter and about 12 inches long. On large ungreased cookie sheet, place rolls about 2 inches apart. Sprinkle granulated sugar down centers of rolls.
Bake 12 to 15 minutes or until set and slightly cracked. Cool on cookie sheet 5 minutes. Cut diagonally into about 1-inch strips. Carefully remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 6 g, TransFat 0 g