Side Pannel
Pogen's Gingersnaps
Ingredients List
- 1/4 c Butter
- 1/2 c Vegetable shortening
- 1 c Packed brown sugar
- 1/4 c Molasses
- 1 Egg
- 2 1/4 c All-purpose flour, sifted
- 2 ts Baking soda
- 1/2 ts Salt
- 1 ts Powdered ginger
- 2 ts Ground cinnamon
- 1/2 ts Ground cloves
Directions
Preheat the oven to 350 degrees F. Cream the butter, shortening, brown
sugar, molasses, and egg until light and fluffy. Sift together the dry
ingredients; combine both mixtures. Form the dough into walnut-size
balls. With floured fingers, press the balls into flat circles on an
ungreased cookie sheet. Bake for 8 minutes, or until golden brown.
Remove the gingersnaps from the cookie sheet as soon as they are cool
and seal in a covered container to preserve their crunch.
sugar, molasses, and egg until light and fluffy. Sift together the dry
ingredients; combine both mixtures. Form the dough into walnut-size
balls. With floured fingers, press the balls into flat circles on an
ungreased cookie sheet. Bake for 8 minutes, or until golden brown.
Remove the gingersnaps from the cookie sheet as soon as they are cool
and seal in a covered container to preserve their crunch.
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