Sunday, December 11, 2005

Rosie's Gingersnaps

Preheat oven to 375

3/4 Cup Shortening (I prefer butter flavored Crisco)
3/4 Cup Sugar (I am going to use that brown sugar Splenda blend)
1/2 Cup Molasses
1 Egg
2 1/4 Cups Flour (I use oat)
1 1/2 tsp baking soda
1 Tablespoon Cinnamon
1/2 Tablespoon Ground Ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt

  1. Mix all wet and all dry ingredients separately, then mix to incorporate.
  2. Chill at least two hours.
  3. Roll into 1 inch balls and then roll in superfine sugar.
  4. Press thin (use the bottom of a jelly glass). And by "thin" it's roughly 1/4 inch thick.
  5. Bake at 375 for 12 minutes. Keep an eye on them to make sure they don't burn.

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