Patty's gingersnaps

Yield: 72 cookies<br>
<br>
These crisp, spicy rounds with their crackled sugary tops are a must-have during the holiday season. Patty, 11, likes this cookie because it fits her personality; sweet and spicy with a snap. -- Patrick Judd<br>
<br>
¾ cup solid vegetable shortening<br>
1½ cups granulated sugar, divided<br>
1 large egg<br>
1/3 cup blackstrap molasses<br>
2 1/3 cups unbleached all-purpose flour<br>
1 teaspoon ground ginger<br>
3 teaspoons ground cinnamon, divided<br>
½ teaspoon ground cloves<br>
½ teaspoon salt<br>
2 teaspoon baking soda<br>
<br>
1. Preheat the oven to 375 degrees. In a large mixing bowl, beat shortening, 1 cup sugar and egg until fluffy. Beat in molasses.<br>
<br>
2. Sift together flour, ginger, 1 teaspoon cinnamon, cloves, salt and baking soda into a small bowl. Mix into shortening-sugar mixture to make a smooth dough.<br>
<br>
3. Stir together the remaining 2 teaspoons cinnamon and the remaining ½ cup sugar.<br>
<br>
4. Drop spoonfuls of dough onto waxed paper, form into balls and roll in cinnamon-sugar. Arrange on parchment-lined or lightly greased cookie sheets.<br>
<br>
5. Bake for 10 minutes or until golden brown. Transfer to wire racks to cool.
sns-holiday-baking-christmas-cookies-002

( Laurie Skrivan/St. Louis Post-Dispatch/MCT )

Yield: 72 cookies

These crisp, spicy rounds with their crackled sugary tops are a must-have during the holiday season. Patty, 11, likes this cookie because it fits her personality; sweet and spicy with a snap. -- Patrick Judd

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

1. Preheat the oven to 375 degrees. In a large mixing bowl, beat shortening, 1 cup sugar and egg until fluffy. Beat in molasses.

2. Sift together flour, ginger, 1 teaspoon cinnamon, cloves, salt and baking soda into a small bowl. Mix into shortening-sugar mixture to make a smooth dough.

3. Stir together the remaining 2 teaspoons cinnamon and the remaining ½ cup sugar.

4. Drop spoonfuls of dough onto waxed paper, form into balls and roll in cinnamon-sugar. Arrange on parchment-lined or lightly greased cookie sheets.

5. Bake for 10 minutes or until golden brown. Transfer to wire racks to cool.

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