Thursday, May 6, 2010

Jenny's Gingersnaps


Many years ago a friend presented me with a plate of these cookies and I couldn't believe how yummy they were. Here's my twist on her recipe.

Yield 7 dozen (this recipe is easily halved)

Cream together
1 c. butter
1 c. shortening

Mix in
4 c. sugar
4 eggs
½ c. molasses

2 t. salt
2 T. baking soda
2 T. ginger
1 ½ T. cinnamon
2 t. ground cloves
7 c. flour

Roll into balls (walnut-golf ball size.) Roll in sugar.
Bake at 350* for 12-15 minutes, or until cracks appear. Bake longer for crispy cookies, and shorter for soft and chewy. Remove from oven and immediately place on cooling rack for cooling.

Store in airtight container with a slice of bread to retain softness
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