Grandma Rosenbrook's Gingersnaps
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
sugar
|
|
2 | cups |
all-purpose flour
|
|
½ | teaspoon |
salt
|
|
2 | teaspoons |
baking soda
|
|
½ | teaspoon |
cloves
|
|
½ | teaspoon |
ginger
|
|
1 | teaspoon |
cinnamon
|
|
¾ | cup |
vegetable shortening
|
* |
1 | each |
eggs
unbeaten |
|
¼ | cup |
molasses
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
sugar
|
|
473 | ml |
all-purpose flour
|
|
2.5 | ml |
salt
|
|
1E+1 | ml |
baking soda
|
|
2.5 | ml |
cloves
|
|
2.5 | ml |
ginger
|
|
5 | ml |
cinnamon
|
|
177 | ml |
vegetable shortening
|
* |
1 | each |
eggs
unbeaten |
|
59 | ml |
molasses
|
Directions
Sift together all the dry ingredients.
Cream shortening, egg and molasses.
Add dry ingredients.
Shape dough into balls, roll in sugar and bake 15 minutes at 350℉ (180℃).