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Homemade Slice & Bake Gingersnap Cookies
Author/Submitted by: _Make-A-Mix_ by Eliason, Harward & Westover
Servings: 4
Categories:
Cookies
/
Desserts
Ingredients: 2
cups
vegetable shortening 3
cups
sugar 3
eggs 3/4
cup
molasses 6
cups
unbleached flour 2
tablespoons
baking soda 1
teaspoon
salt 2
tablespoons
ground ginger 1
tablespoon
ground cinnamon
Directions:
Cut four 14" x 12" pieces of waxed paper or plastic wrap. Set aside.
In a bowl, cream shortening and sugar. Beat in eggs and molasses; set
asid=
e. In a bowl, combine flour, baking soda, salt, ginger and cinnamon.
Sti=
r flour mixture into egg and butter mixture; blend well. =
Divide the dough into 4 pieces. Shape each piece into an 8" - 10" roll.
W=
rap rolls in waxed paper. Place the rolls in a rectangular freezer
contain=
er with a tight fitting lid, or into a large freezer zip-lock bag, or wrap
=
well in a piece of heavy duty aluminum foil. Label with date and
contents.=
Store in freezer. Use within 6 months. =
To prepare cookies: Slightly thaw one roll of gingersnap cookie dough.
Pl=
ace some granulated sugar in a bowl. Preheat oven to 350=B0. Cut the
doug=
h into 1 1/3" thick slices; cut each slice into a ball and roll the balls
i=
n granulated sugar. Arrange balls on ungreased cookie sheets, placing
abo=
ut 1 1/2" apart to allow for spreading. Bake for about 8-10 minutes, or
un=
til set around the edges and cracked on tops. Remove from oven and cool.
=
Makes about 30-36 cookies.
Makes 4 rolls of cookie dough, or enough for up to 12 dozen cookies.
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