Description: A chewy, spicy, crackly old fashioned gingersnap
Other:
Ingredients:
Time:
N/A
Difficulty:
Easy
Serving Size:
N/A
¾ cup shortening
1 cup brown sugar
¼ cup molasses
1 egg beaten
2 ¼ cups flour
2 tsp. Baking soda
½ tsp. Salt
1 tsp. Ginger
1 tsp. Cinnamon
½ tsp. Cloves
Preparation:
Preheat oven to 325 degrees, grease cookie sheet, and measure 2-3 tbs. granulated white sugar into a small bowl to roll the cookies in.
Instructions:
Cream shortening and brown sugar together until fluffy. mix in molasses, and egg until well combined. Sift together the flour, baking soda, salt, ginger, cinnamon, and cloves (you can combine all of the dry ingredients in a bowl with a whisk if you don't have a sifter), add the dry ingredients to the wet, mix just until well combined. Roll the dough into small balls a little smaller than a walnut and roll in the granulated white sugar, coating completely. Place 2 inches apart on a greased cookie sheet and bake @350 for 8-10 minutes, or just until the center starts to set, do not over bake, they are best when they are soft and chewy. Let sit on pan for a couple minutes before transferring to a cooling rack.
Told my friends they are all getting small bags of these for Halloween. Bought some really cute cellophane Halloween bags at the Decorette Shop (all baking stuff..love that place!)
They are very excited whenever I bring them food. The last thing I brought them was Kalama Olive Bread and Ratatouille Soup. It makes them happy!
I'd go with crisco, it will make a little thicker cookie, sometimes butter can cause a little more spread since it has a little lower melting point, but they would both probably work. I don't think that there would be any taste difference since the flavor really comes from the spices and molasses. I don't worry too much about crisco any more because it has been reformulated to have no trans fats per serving!
This is one of those old school recipes so shortening was used alot!
Bakerman, where are you? 
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