Cookie Jar Ginger Snaps Food

COOKIE JAR GINGER SNAPS

Steps:

• 1. Sift dry ingredients together in medium-size bowl.
• 2. Cream shortening with sugar till fluffy. Stir in egg and molasses.
• 3. Add dry ingredients and crystallized ginger till mixed (do not over-mix).
• 4. Turn out dough onto an 18-inch long sheet of plastic wrap or aluminum foil, pressing to a 1-inch-thick slab, and wrap completely. Place on a plate, and refrigerate at least 2 hours or until dough is stiff.
• 5. Preheat oven to 350°. Pull off pieces of chilled dough, and roll into balls the size of a walnut. Roll each in raw sugar and arrange on cookie sheet, pressing slightly to flatten.
• 6. Bake 10-12 minutes till golden and well-set. Cool on racks. Makes about 4 dozen 2" cookies. Store in canister or cookie jar!

COOKIE JAR GINGERSNAPS

Steps:

• Preheat oven to 350°. Cream shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses. In another bowl, combine next five ingredients; gradually add to creamed mixture and mix well. , Shape level tablespoonfuls of dough into balls. Dip one side into remaining sugar; place 2 in. apart, sugary side up, on greased baking sheets. Bake until lightly browned and crinkly, 12-15 minutes. Remove to wire racks to cool.

GRANDMA'S GINGERSNAP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
• Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
• Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

MOM'S GINGER SNAPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

GINGERSNAP MIX IN A JAR

Steps:

• Spoon the brown sugar into a 1-quart jar and press down until you have an even layer.
• Sift the flour, baking powder, baking soda and salt into a bowl; spoon into the jar over the brown sugar.
• Sprinkle ginger, cinnamon and cloves over the top.
• Seal the jar and attach a tag with the following instructions:.
• Preheat oven to 350 deg F.
• Pour contents of the jar into a large bowl and stir in 3/4 cup melted unsalted butter (1 1/2 sticks) and 1 large egg.
• Roll the dough into balls the size of large marbles and place an inch apart on an ungreased baking sheet.
• Bake in the middle of the oven until firm and lightly browned on the edges, about 14 minutes.
• Transfer cookies to racks to cool.