1. Beat shortening at medium speed with an electric mixer until fluffy. Gradually add 1 cup granulated sugar, beating well. Add egg and molasses; beat well.
2. Combine flour and next 8 ingredients, stirring well. Add one-fourth of flour mixture at a time to shortening mixture, beating at low speed after each addition until blended. Cover and chill 1 hour.
3. Shape dough into 1-inch balls, and roll in sparkling sugar. Place 2 inches apart on ungreased baking sheets.
4. Bake at 375° for 9 to 11 minutes. (Tops will crack.) Remove to wire racks to cool completely.
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My recipe ........
Gingersnaps
Yield: about 50 cookies Prep: 35 mins Chill: 2 hrs Bake: 350°F 10 mins
- 1/2 butter, softened
- 1/4 cupshortening
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/4teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 egg
- 1/3 cup mild-flavor molasses
- 2 cups all-purpose flour
- 1/4 cup coarse white, granulated, or colored sugar
1.In a large bowl, combine oleo and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup granulated sugar, brown sugar, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and molasses until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill for 2 hours or until dough is easy to handle.
2. Preheat oven to 350 degrees F. Place the 1/4 cup coarse sugar in a small bowl. Shape dough into 1-inch balls; roll balls in sugar. Place balls 2 inches apart on an ungreased cookie sheet.
3. Bake in the preheated oven about 10 minutes or until tops are crackled and edges are firm. Transfer cookies to a wire rack; let cool. Makes about 50 cookies.