Gingersnaps

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 48
• 1 cup packed brown sugar
• 3/4 cup sugar
• 1/4 cup molasses
• 1/4 cup shortening
• 1 tablespoon butter, softened
• 1 egg
• 1/2 teaspoon vanilla
• 2 1/2 cups flour
• 2 teaspoons baking soda
• 2 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 cup cold strong coffee or 1/4 cup water

Recipe

• 1 preheat oven to 350°f.
• 2 cream together first seven ingredients until smooth.
• 3 in another bowl combine dry ingredients.
• 4 pour the dry mixture into the wet mixture.
• 5 mix well.
• 6 add the coffee and knead the dough until all ingredients are incorporated and the dough forms into one ball that holds together.
• 7 cut ball into 4 equal pieces.
• 8 divide each pieces into 12 equal pieces.
• 9 wet the palms of your hands slightly while doing the next step.
• 10 roll the dough into a ball between the palms of your hands then press and flatted the dough onto the cookie.
• 11 (about 1/8-inch thick).
• 12 place on a greased cookie sheet.
• 13 bake cookies for 10 minutes or until edges begin to brown and cookies crisp up when cool.
• 14 makes 4 dozen cookies.
• 15 this recipe is a good"freezer".
• 16 roll dough out into 4"logs".
• 17 double wrap in plastic film and freeze.
• 18 to bake later-- thaw dough slightly (enough to cut into rounds with a sharp knife) bake off as usual.