Gingersnap Cookies
Ingredients
1/2 cup/125 mL vegetable shortening
1 cup/250 mL sugar
1/4 cup/60 mL light molasses
1 egg
1/2 tsp/2.5 mL salt
1 1/2 tsp/7.5 mL baking soda
1 1/2 tsp/7.5 mL Watkins Baking Powder
1 tsp/5 mL Watkins Ginger
1 tsp/5 mL Watkins Cinnamon
1/2 tsp/2.5 mL Watkins Cloves
2 cups/500 mL all-purpose flour
Sugar for dipping
Directions
Cream shortening and sugar. Stir in molasses and egg.
Stir in remaining ingredients, mixing thoroughly. Form into 1-inch/25-mm
balls. Dip tops in sugar and place on cookie sheet. Do not flatten. Bake at
350°F/180°C for 8 to 10 minutes. Remove to wire rack to cool.
Makes 48 cookies.
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