Tuesday, November 23, 2010

Soft Ginger Snaps



3/4 cup shortening
1 egg
1/8 tsp talt
4 Tbsp molasses
1 tsp ginger
1 tsp cloves
1 tsp cinnamon
2 tsps baking soda
1 cup brown sugar
2 cups flour

Mix everything together and refrigerate for 1/2 hour. Roll in balls the size of large marbles. Don't mash down. Bake at 350 for 8-10 minutes. They will look uncooked but should. Let cool on cookie sheet a few minutes. These are very soft and chewy cookies. Yummy!!!

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