Ginger Snaps
Meg
From Martha Dixon’s Copper Kettle Cook Book, called “Molasses Sugar Cookies”, page 416
ingredients
- 3/4 cup shortening or salad oil (Agnes uses shortening- Crisco)
- 1 cup sugar
- 1/4 cup baking molasses
- 1 egg
- 2 t. baking soda
- 2 cups flour
- 1/2 t. cloves
- 1/2 t. ginger
- 1 t. cinnamon
- 1/2 t. salt
directions
Mix ingredients in order given and chill. Form 1 inch balls. Roll in granulated sugar and place on greased cookie sheet 2 inches apart. Bake at 375 for 8-10 minutes.
Source: Agnes Cusack
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