Gingersnaps
Why I Love This Recipe
This recipe was given to me in the late 60's & I still make them at the holidays.
Ingredients You'll Need
3/4 cup shortening
1 c. white sugar
1 egg
2 T. molasses
2 T. dark corn syrup
2 c. all-purpose flour
2 t.baking soda
1/2 t.salt
1 t. ground cinnamon
1 t. ground ginger
Directions
Preheat oven to 350` Cream the shortening and sugar, egg and beat until fluffy, then stir in the molasses & corn syrup. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls, dough will be soft & sticky. Roll balls in sugar to coat. Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool before removing from pan.
