Crispy Gingersnaps

Name: Crispy Gingersnaps
Cook time: 12 min
Yield: 3 dozen
Cuisine: United Kingdom
Ingredients: ¾ cup shortening; 1 cup white sugar; 1 egg; ¼ cup molasses; 2 cups all-purpose flour; 2 teaspoons baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; 1 tablespoon ground ginger

A thin, spicy gingersnap cookie.

INGRIDIENT

¾ cup shortening

1 cup white sugar

1 egg

¼ cup molasses

2 cups all-purpose flour

2 teaspoons baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

1 tablespoon ground ginger

DIRECTION

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Step: 2

In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.

Step: 3

Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

NUTRITION FACT

Per Serving: 94 calories; protein 0.9g; carbohydrates 12.7g; fat 4.5g; cholesterol 5.2mg; sodium 105.2mg.

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