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Slice & Bake Gingersnap Cookies
Recipe By : Make-a-Mix Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Frozen
Gifts Kids
Make Ahead
Amount Measure Ingredient -- Preparation Method
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2 cups shortening
3 cups sugar
3 eggs
3/4 cup molasses
6 cups flour
2 tablespoons baking soda
1 teaspoon salt
2 tablespoons ground ginger
1 tablespoon ground cinnamon
Cut four 14"x12" pieces of waxed paper or plastic wrap; set aside. In a bowl,
cream shortening and sugar. Beat in egg and molasses; set aside. In a bowl,
combine dry ingredients. Gradually stir flour mixture into egg mixture until
blended.
Divide dough into four pieces. Shape each piece into a 8 to 10 inch roll. Wrap
rolls in waxed paper or plastic wrap. Place in a freezer container with a
tight-fitting lid, or wrap airtight in foil. Label and date. Store in freezer.
Use within 6 months.
To make cookies:
Slightly thaw a roll of dough. Preheat oven to 350F. Cut dough into 1 1/3 inch
thick slices. Cut each slice into fourths. Roll each piece into a ball. Roll
each ball in granulated sugar. Place balls on an ungreased baking sheet about
1 1/2 inches apart. Bake 8 to 10 minutes until set around edges with cracked
tops. Don't overbake. Remove cookies from baking sheets and cool on wire
racks.
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