Day 12
Gingersnaps
1 cup granulated sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 cups self-rising flour
1 t. cinnamon
1/2 t. ground cloves
1/4 t. nutmeg
1 1/2 t. ginger
Cream sugar and shortening together until light and fluffy. Add molasses and beaten egg. Beat thoroughly. Sift flour and spices together and add to creamed mixture. Blend together carefully so that all ingredients are well mixed.
Roll small portions of dough between palms of hands into small balls, about the size of a small walnut. Roll balls in granulated sugar. Place 2 inches apart on greased cookie sheet. Preheat oven to 375 degrees, bake 12 to 15 minutes. The cookies flatten out as they bake. When they are baked, remove at once from cookie sheet and cool on wire cake rack. Makes about 5 dozen.
3/4 cup shortening
1/4 cup molasses
1 egg
2 cups self-rising flour
1 t. cinnamon
1/2 t. ground cloves
1/4 t. nutmeg
1 1/2 t. ginger
Cream sugar and shortening together until light and fluffy. Add molasses and beaten egg. Beat thoroughly. Sift flour and spices together and add to creamed mixture. Blend together carefully so that all ingredients are well mixed.
Roll small portions of dough between palms of hands into small balls, about the size of a small walnut. Roll balls in granulated sugar. Place 2 inches apart on greased cookie sheet. Preheat oven to 375 degrees, bake 12 to 15 minutes. The cookies flatten out as they bake. When they are baked, remove at once from cookie sheet and cool on wire cake rack. Makes about 5 dozen.
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