recipe: GINGER SNAP COOKIES

Preheat oven: 375F

INGREDIENTS

1-Cup Margarine 

½-Cup Crisco Shortening 

2-Cups Sugar 

2 Eggs 

½-Cups Molasses 

4-Cups Flour 

2-Teaspoons Baking Soda

2-Teaspoons Cinnamon 

2-Teaspoons Cloves 

2-Teaspoons Ginger

 

METHOD 

Cream together: Margarine, Crisco & Sugar – then add in the Eggs & Molasses. Sift together: Flour, Baking Soda, Cinnamon, Cloves & Ginger. Slowly combine the dry mixture into the wet mixture. To form each cookie, roll a bit of dough into a ball in the palm of your hands. Dip the top of each cookie into a bowl of sugar - Don’t roll the whole cookie… only get the top! Set the cookie on the baking sheet, then use a fork, and press down on the middle of the cookie, flattening it slightly, and creating a texture on the cookie – make an X on the cookie with the fork.

Bake at 375F for: 8-10 minutes