Her friends and neighbors in Kelso,Washington look for these old-time cookies on the goody trays Elizabeth Flatt gives out every holiday. They're great for dunking in milk, Elizabeth says, and they bring back a spicy flavor of Christmases past.
- 1/3 cup shortening
- 1/2 cup sugar
- 1 Eggland's Best Egg
- 2 tablespoons molasses
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon each ground cinnamon, cloves and ginger
- 1/8 teaspoon salt
- Additional sugar
- In a large bowl, cream the shortening and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, cloves, ginger and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for at least 4 hours.
- Shape tablespoonfuls of dough into balls. Roll in additional sugar. Place 2 in. apart on lightly greased baking sheets. Flatten slightly with a glass.
- Bake at 350° for 8-10 minutes or until edges are lightly browned and tops are set and starting to crack. Cool for 2 minutes before removing to wire racks. Yield: 2 dozen.
Originally published as Gingersnaps in Country Woman November/December 2004, p37
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Reviewed Dec. 7, 2012
First time I ever made these from scratch. They turned out perfect.