Post by bonnieb on Oct 13, 2007 12:40:00 GMT -5
A friend of mine made these for a party last week (she served them with the pumpkin dip). They are so wonderful I wanted to share the recipe. They looked beautiful as well. Also, she said they tend to get crispier with time. Apparently when you first bake them they are more on the chewy side. 
Gingersnaps
3/4 C. shortening
1 C. brown sugar
1/4 c. molasses
2 1/4 c. flour
1/2 t. salt
1 t. cinnamon
1/2 t. Cloves
1 egg
2 t. baking soda
1 t. ginger
Cream together shortening, sugar, molasses, & egg. Sift dry ingredients together. Add to molasses mixture. Form small ball and roll in granulated sugar. Place 2" apart on cookie sheet. Bake @ 375 degrees for 10 minutes.
Gingersnaps
3/4 C. shortening
1 C. brown sugar
1/4 c. molasses
2 1/4 c. flour
1/2 t. salt
1 t. cinnamon
1/2 t. Cloves
1 egg
2 t. baking soda
1 t. ginger
Cream together shortening, sugar, molasses, & egg. Sift dry ingredients together. Add to molasses mixture. Form small ball and roll in granulated sugar. Place 2" apart on cookie sheet. Bake @ 375 degrees for 10 minutes.