CHEF JEFF — ONE BYTE AT A TIME: GingersnapsThese are a must-have during the holiday season.
By: Herald Staff Report,
These are a must-have during the holiday season.
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.