Crispy Gingersnaps - Recipe of the Week

Printed from our Carlisle House Facebook page

The holidays are over but these are our favorite Holiday cookies!

 ¾ cup Crisco

1 cup sugar

¼ cup light or dark molasses

1 egg

2 cups flour

2 tsp baking soda

1 tsp cinnamon

½  tsp ground cloves

½ tsp ground ginger 

½ tsp salt

Pre-heat oven to 375F.

*Cream together shortening and sugar.  Add molasses and egg, and beat well.

*Add dry ingredients until well mixed in, cover the dough with cling wrap and chill until stiff.  (EARLIER:  Roll into logs and refrigerate so you can just cut even lengths and roll into balls.)  

*Form into one-inch balls, and roll each in granulated sugar. 

*Bake on a greased cookie sheet about two inches apart for 8 – 10 minutes or until golden.

 

OPT: Add 2T finely chopped crystallized ginger to dough