More Ginger Snapscookies, vegetarian 3/4 cup shortening 1 cup brown sugar 1/4 cup molasses 1/4 cup water 2 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon ginger 1/2 teaspoon salt 2 1/2 cup flour Beat shortening for 30 seconds. Add sugar & beat till light & fluffy. Add molasses & water. Mix well. Add the baking soda, cinnamon, ginger & salt. Mix. Finally fold in flour. Mix well. Form into 1 inch balls. Place on a greased cookie sheet 2 inches apart. Flatten slightly & bake at 375F for 8 to 10 minutes. Cool on a wire rack. Makes 36. Posted by Mark Satterly in Intercook |
