Saturday, December 20, 2008

Aunt Joey's Gingersnaps

Aunt Joey really isn't my aunt. She taught my Sunday School class for three years when I was a little girl. Such a fun-loving lady, and her cookies reflect her personality -- sugar and spice and everything nice!

Aunt Joey's Gingersnaps

3/4 cup shortening
1 cups white sugar
1 beaten egg
2 cups flour
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. salt
2 tsp. baking soda
1/4 cup molasses

Cream together shortening and sugar. Mix in eggs. Add flour, spices and baking soda. Finally, mix in molasses. Form dough into walnut-size balls and roll in a bowl of white sugar. Place on cookie sheet, allowing room to spread. Bake at 350 degrees for 10 minutes. Let stand on cookie sheet for two minutes then remove to cooling rack.

*** The trick to these cookies is to pull them out of the oven while they still appear to be uncooked in the middle -- the sugar-coated outsides will be firm and cracked. Don't worry, the rest of the cookie will firm up as it cools. This will keep them soft and chewy!

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