High Country Gingersnaps
"Gingersnaps were my husband's favorite cookie as a child and I have had a hard time with cookies, living at 7000 feet. I experimented with this recipe and he declared this version a success."
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
30 2
- Serves:
- 30
ingredients
- 177.44 ml shortening
- 118.29 ml brown sugar, tightly packed
- 1 egg
- 59.14 ml molasses
- 551.96 ml flour
- 9.85 ml baking soda
- 4.92 ml cinnamon
- 4.92 ml ground ginger
- 2.46 ml ground cloves
- 1.23 ml salt
- granulated sugar
directions
- Mix thoroughly shortening, brown sugar, egg and molasses. Blend in remaining ingredients except granulated sugar. Cover, chill 1 hour.
- Heat oven to 375 degrees Farenheit. Shape dough by rounded teaspoonfuls into balls. Dip top in granulated sugar. Place balls sugared side up on lightly greased baking sheet. Bake 10-12 minutes or just until set. Immediately remove from baking sheet and cool on wire rack.
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RECIPE SUBMITTED BY
I am a semi retired grandma - I earn my living babysitting my grandson and baking goodies to sell at Farmer's Markets, Craft Bazaars, etc. I enjoy music, gardening, camping, fishing and cooking.
