Ginger Snap Cookies
3 to 4 dozen cookies
- 3/4 cup vegetable shortening
- 1 cup Domino® Granulated Sugar plus extra for rolling
- 1 egg
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ginger
- 1 teaspoon cinnamon
Preheat oven to 350°F. Grease cookie sheets; set aside.
In a large bowl, beat together shortening and 1 cup sugar. Add egg; beat until light and fluffy, then add molasses.
In a separate bowl, combine flour, baking soda, salt, ginger and cinnamon. Add to egg/molasses mixture; beat until smooth and blended.
Gather up bits of dough and roll them between the palms of your hands into 1-inch balls, then roll each ball in granulated sugar.
Place balls about 2 inches apart on prepared cookie sheets. Bake 10 to 12 minutes, until cookies have spread and tops have cracked. Remove from sheets and cool cookies on a wire rack.
Featured By: Chef Allen Susser