posted by ruth detroit area 01-22-100 12:03 PM
Penzey's catalog.
Grandma Moog's Ginger Snaps
2 Cups flour
2 tsp. baking soda
1/4 tsp. salt
3/4 Cup vegetable shortening
1 Cup sugar
1 large egg
1/4 Cup molasses
1 tsp. ginger, powdered
1 tsp. cinnamon
1/2 tsp. cloves, powdered
1/3 Cup granulated sugar (to roll dough in )
Sift flour, baking soda and salt together, set aside.
In a large mixing bowl, beat shortening and sugar until well blended. Beat in egg, molasses, ginger, cinnamon and cloves. Add the flour mixture in two parts, blending well.
Shape the dough into a ball, cover and refrigerate overnight or at least 2 hours.
Preheat oven to 350°. Shape dough into 11/2" balls. Roll the balls thoroughly in sugar, place on ungreased cookie trays. The cookies spread out during baking, so don't crowd them. Bake 15 minutes.
Cool for a minute, then remove from cookie sheets. Store in an airtight container for crispy cookies, or in a regular cookie jar for chewy cookies.
Yield: 50-60 cookies Prep. time: 10 minutes plus chilling; Baking time: 30 minutes total (2 sheets at a time for 15 minutes each)