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Tuesday, September 30, 2014

Ginger Snaps

Ginger Snaps

3/4 c butter-flavor shortening
1 c brown sugar
1/4 c molasses
1 egg
2 c flour
1/4 t salt
2 t soda
1 t cinnamon
1 t cloves
1 t ginger

Cream shortening and sugar; add molasses and egg. Beat well. In a separate bowl, blend dry ingredients. Add to creamed mixture and beat together. Roll dough into balls and freeze for at least one hour. Preheat oven to 350. Roll dough balls in sugar and bake 9-10 minutes. When cool, keep in an airtight container.

These cookies are the only cookies I know of that actually get better the next day.

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