Dark's Kitchen
Yield: 3-4 dozen

2 C all-purpose flour
1 C packed brown sugar
3/4 C vegetable shortening
1/4 C molasses
1 egg
2 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1/4 tsp salt
1/4 C sugar, for rolling cookies


Preheat oven to 375 F degrees.

In a medium bowl, sift together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.

In a large bowl or mixer, cream together shortening and brown sugar, until lightened in color and fluffy.

Beat in egg. Once fully incorporated, mix in molasses.

1/2 C at a time, mix in dry ingredients until fully combined.

Refrigerate dough for 30 minutes.

Break off equal pieces of dough and roll into 1 inch balls.

Roll each ball in bowl of granulated sugar and place on baking sheet, leaving 2-3 inches between each cookie.

Bake for 10 minutes, or until puffed up slightly (cookies will collapse and be covered in little cracks).

Cool on wire rack.
Ginger Snaps
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