BCL - Ginger Snaps II Good Recipes

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Ginger Snaps II

"These cookies are no fail and taste so good!"

Ingredients :

3/4 cup shortening
1 cup white sugar
1/4 cup light molasses
1 egg
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt

Instructions :

Prep :	Cook : 18M	Ready in :

Cream together shortening and sugar, add egg and beat until fluffy. Stir in molasses and mix well.
Sift all dry ingredients-twice, then add to molasses mixture and mix well
Using a cookie scoop or spoon scoop out spoonfuls of dough and form into round balls. Roll tops of balls in sugar.
Place the round balls on a cookie sheet, these cookies flatten as they bake.
Bake for exactly 9 minutes in a preheated 350 degree (175 degree C) oven. Remove from baking sheet and cool.

Notes :

Reynolds® parchment can be used for easier cleanup/removal from the pan.

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