Ginger Snaps
Ingredients:
¾ cup shortening
1 cup packed brown sugar
¼ cup molasses
1 egg
2 cups all-purpose flour
¼ tsp. salt
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
½ cup granulated sugar
Directions:
Preheat oven to 375 degrees. Cream shortening and sugar together. Add molasses and egg. Sift flour, salt, baking soda, and spices together and add to creamed mixture. Roll dough into 1-inch balls and then roll in granulated sugar. Place on ungreased or parchment-lined cookie sheet. Bake 8 to 10 minutes.
Note: The bottoms of the cookies brown quickly, probably because of the sugar on the bottoms. I tried to reduce the amount of sugar on the bottoms of the cookies, and this helped. Bake the cookies near the center of the oven to reduce early browning on the bottom of the cookies. Also, monitor the first batch to see if you need a shorter or longer baking time.
Enjoy!
Stay tuned for the next historic photo post on February 5th: Can you identify the people in these three Bill Ray photos?
