Since I have been home with sick kids for almost a week now, it was time to get back to baking. I baked these last night, not only did they make the house smell awesome they taste GREAT...especially with a good cup of coffee!!
Gingersnaps
2 1/4 cup flour1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 cup white sugar
In large mixing bowl, place half of the flour. Add the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves. (FYI: I put in a little extra ginger, cinnamon and cloves.)
Beat with electric mixer on medium to high until combined, scraping the sides of the bowl. Beat in remaining flour.
Shape dough into 1 inch balls and roll in white sugar to coat. Place balls 2 inches apart on cookie sheets. Bake at 375 F for 8-10 minutes or until edges are set and tops are crackled.
2 1/4 cup flour1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 cup white sugar
In large mixing bowl, place half of the flour. Add the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves. (FYI: I put in a little extra ginger, cinnamon and cloves.)
Beat with electric mixer on medium to high until combined, scraping the sides of the bowl. Beat in remaining flour.
Shape dough into 1 inch balls and roll in white sugar to coat. Place balls 2 inches apart on cookie sheets. Bake at 375 F for 8-10 minutes or until edges are set and tops are crackled.
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