Second Annual Blog Cookie Exchange: My Recipe

To find out more, click the tree, which will take you to Susie's blog, which has all of the details.



Rosie's Gingersnaps

Ingredients:

3/4 C. Shortening
3/4 C. Sugar
1/2 C. Molasses
1 Egg
2 1/4 C. Flour
1 1/2 tsp. Baking soda
1 T. Cinnamon, ground
1/2 T. Ginger, ground
1/8 tsp Cloves, ground
1/4 tsp Salt

Procedure:

1. Mix wet ingredients and then mix in dry.
2. Chill two hours.
3. Preheat oven to 275
   
4. Roll into 1 inch balls.
5. Roll balls into sugar, and then press thin (use bottom of jelly glass)
6. Bake for 12 minutes
   

Rosie's Gingersnaps

Preheat oven to 375

Ingredients:
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

Procedure:

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.