Homemade Slice & Bake Gingersnap Cookies
Serving Size : 4
Ingredients for prepare Homemade Slice & Bake Gingersnap Cookies
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | c | Vegetable shortening |
| 3 | c | Sugar |
| 3 | | Eggs |
| 3/4 | c | Molasses |
| 6 | c | Unbleached flour |
| 2 | tb | Baking soda |
| 1 | t | Salt |
| 2 | tb | Ground ginger |
| 1 | tb | Ground cinnamon |
recipe Homemade Slice & Bake Gingersnap Cookies
Recipe by: _Make-A-Mix_ by Eliason, Harward & Westover Cut four 14"
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x 12" pieces of waxed paper or plastic wrap. Set aside. In a bowl, cream shortening and sugar. Beat in
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eggs and molasses; set asid= e. In a bowl, combine flour, baking soda, salt,
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ginger and cinnamon. Sti= r flour mixture into egg and butter mixture; blend well. = Divide the
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dough into 4 pieces. Shape each piece into an 8" - 10" roll. W= rap
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rolls in waxed paper. Place the rolls in a rectangular freezer contain= er with a tight fitting
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lid, or into a large freezer zip-lock bag, or wrap = well in a piece of heavy duty aluminum
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foil. Label with date and contents.= Store in freezer. Use within 6 months. = To prepare
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cookies: Slightly thaw one roll of gingersnap cookie dough. Pl= ace some granulated sugar in a bowl. Preheat oven
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to 350=B0. Cut the doug= h into 1 1/3" thick slices; cut each slice into a ball and roll
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the balls i= n granulated sugar. Arrange balls on ungreased cookie sheets, placing abo= ut 1 1/2" apart to allow
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for spreading. Bake for about 8-10 minutes, or un= til set around the edges and cracked on tops. Remove
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from oven and cool. = Makes about 30-36 cookies. Makes 4 rolls of cookie
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dough, or enough for up to 12 dozen cookies.
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