Ginger Snaps
Yeild -- approx. 3 - 4 dozen snaps
- 1 1/2 cups shortening (3 sticks oleo)
- 2 cups sugar
- 1/2 cup baking molasses
- 2 eggs
- 4 cups flour
- 4 tsp baking soda (level)
- 1 1/2 tsp ginger
- 1 tsp ground cloves
- 2 tsp cinnamon
remaining ingredients in a second bowl. Slowly add the dry ingredients to
the first mixture and chill over night.
When ready to bake,
Roll into 1/2 inch balls, then roll the balls in sugar.
Bake at 350f for approximately 8 minutes.
(depending on your oven)
Bake til they crack on top or "puff" up and then go down.
This will give you a "true" ginger snap (crunchy).
We prefer them when taken out of the oven
when they "puff" up before loosing the air.
This gives a chewy ginger snap, our favorite.
Michelle--Ginger Snaps--Try this one!--Grandma's Recipe
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