Crispy Gingersnaps – Recipe of the Week

Printed from our Carlisle House Facebook page

The holidays are over but these are our favorite Holiday cookies!
 ¾ cup Crisco
1 cup sugar
¼ cup light or dark molasses
1 egg
2 cups flour
2 tsp baking soda
1 tsp cinnamon
½  tsp ground
cloves
½ tsp ground ginger 
½ tsp salt


Pre-heat oven to 375F.
*Cream together shortening and sugar.  Add molasses and egg, and beat well.
*Add dry ingredients until well mixed in, cover the
dough with cling wrap and chill until stiff.  (EARLIER: 
Roll into logs and refrigerate so you can just cut even lengths and roll
into balls.)  
*Form into one-inch balls, and roll each in granulated sugar. 

*Bake on a greased cookie sheet about two inches
apart for 8 – 10 minutes or until golden.
 

OPT: Add 2T finely chopped crystallized ginger to
dough

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