CHEF JEFF — ONE BYTE AT A TIME: Gingersnaps

These are a must-have during the holiday season.

Gingersnaps

¾ cup solid vegetable shortening

1½ cups granulated sugar, divided

1 large egg

1/3 cup blackstrap molasses

2 1/3 cups unbleached all-purpose flour

1 teaspoon ground ginger

3 teaspoons ground cinnamon, divided

½ teaspoon ground cloves

½ teaspoon salt

2 teaspoon baking soda

Preheat oven to 375 degrees. In large mixing bowl, beat shortening, 1 cup sugar, egg until fluffy. Beat in molasses. Sift flour, ginger, 1 teaspoon cinnamon, cloves, salt, baking soda into small bowl. Mix into shortening-sugar mixture to make smooth dough. Stir together remaining 2 teaspoons cinnamon, remaining ½ cup sugar. Drop spoonfuls of dough onto waxed paper, form into balls. Roll in cinnamon-sugar. Arrange on parchment-lined or lightly greased cookie sheets. Bake for 10 minutes or until golden brown. Transfer to wire racks to cool.

Yield: 72 cookies.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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