RAISIN GINGERSNAPS

Raisin Gingersnaps image

Here's a great variation on the classic gingersnap. I found this recipe in ony of my mom's old cookbooks, the "Clarks Mills United Methodist Church Centennial Cookbook: 1883-1983," and comes from one Eleanor (Redfoot) Creddle.

Provided by Tom H.

Time 1h40m

Yield 4 dozen

Number Of Ingredients 12

Ingredients

3/4 cup shortening
1 cup sugar
1 egg
1/2 cup molasses
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 teaspoons baking soda
1 1/2 cups raisins
sugar, to coat

Steps:

Combine shortening, sugar, egg and molassas. Beat until incorporated.
In a bowl, combine flour, baking soda, salt, ginger, cinnamon and cloves. Slowly add to your mixer. Mix until combined. Add raisins, mix on low speed until incorporated.
Chill in the refrigerator for 1 hour.
Heat oven to 375 degrees.
Shape dough into small balls (about 1 inch), roll in sugar.
Place on lightly greased cookie sheet. Bake for 8-10 minutes.
Remove and cool.

Nutrition Facts : Calories 1095.9, Fat 40.7, SaturatedFat 10.2, Cholesterol 46.5, Sodium 1252.7, Carbohydrate 179.3, Fiber 4.4, Sugar 105.7, Protein 10.6