BCL - Ginger Snaps I Good Recipes

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Ginger Snaps I

"Rolled ginger snaps."

Ingredients :

3 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon salt
3/4 cup shortening
1/2 cup white sugar
1 cup molasses

Instructions :

Prep :	Cook : 18M	Ready in :

Combine flour, ginger and salt and set aside.
In a large bowl, cream shortening and sugar. Beat in the molasses. Gradually blend in the dry ingredients. Cover and chill for four hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
On floured surface, roll out dough to 1/4 inch thickness. Using a 1-3/4 inch cutter, cut into rounds and place 1 inch apart on cookie sheets.
Bake for 10-12 minutes until lightly colored and firm to the touch. Cool cookies on wire racks.

Notes :

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