GINGERSNAPS
1½ cup shortening
2 cup brown sugar
½ cup molasses
2 eggs
±4 cups flour
4 teaspoons baking soda
1 teaspoon salt
2 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon cloves
Cream together shortening, brown
sugar, molasses, and eggs until fluffy. Stir dry ingredients into the molasses
mixture. Form into small balls and roll in granulated sugar. Place balls evenly
spaced on cookie sheet. Bake at 375 degrees for 9-10 minutes. Let cool for 3-5
minutes.
Notes: I usually add the flour
one cup at a time until I get the texture I want―firm enough to form into balls but not so
firm that it is dry and crumbly. I also usually start with baking them at 9
minutes and then watch them with the oven light to pull them out at just the
right moment. They are done when there is a good amount of cracking across the
top of each cookie. If you wait until the edges start to darken, they will be overdone,
and the bottom will be too crispy.
