Formed Cookies Snappy Gingersnap Cookies

posted by BeckyB 12-19-100 9:18 AM

Snappy Gingersnap Cookies
1995 Midwest Living Magazine

3/4 cup shortening
1 cup packed brown sugar
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 cup molasses
1 egg
2 1/4 cups all-purpose flour
granulated sugar

In mixing bowl, beat the shortening with electric mixer for 30 seconds. Add the brown sugar, baking soda, ginger, cinnamon, salt and cloves; beat till combined. Beat in the molasses and egg. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.

Cover and chill the dough for 2 hours or till it's easy to handle. Preheat oven to 375 degrees F.

Shape dough into 1-inch balls and roll in more granulated sugar. Place 2 inches apart on ungreased cookie sheets. Bake in a 375 degree oven for 8 to 9 minutes or till balls set and tops are cracked. (Don't bake on lower oven rack and don't overbake) Cool cookies on waxed paper or a wire rack (cookies will be softer if cooled on waxed paper).

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