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Ingredients
| molasses: 1/2 cup |
| multipurpose shortening: 1/4 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1/4 tsp |
| ground ginger: 2 tsp |
| ground cinnamon: 1 tsp |
| ground cloves: 1 tsp |
| salt: 1/4 tsp |
Maritime Gingersnaps
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
70 min -
Servings
48 serving(s)
Tags
- Preheat oven to 375°F.
- Combine molasses and shortening in a small pan; heat, stirring constantly, just to boiling over medium heat. Remove immediately from heat and allow to cool.
- Meanwhile, measure remaining ingredients into a large bowl. When molasses mixture has cooled, pour over flour mixture and mix well to combine. Chill dough for 10 minutes.
- Shape into small (about quarter-sized) balls and arrange 2 inches apart on baking sheets. Flatten with bottom of a drinking glass or with fingers.
- Bake until dry and crisp, about 8-10 minutes. Watch carefully as they may easily burn.
- When done, place pan on cooling rack and cool cookies on baking sheet for 5 minutes. Remove from baking sheet to cooling rack and cool completely.
- Once completely cooled, store in an airtight container.