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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

DEB KIRCHER’S GINGER SNAPS Recipe

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This recipe for DEB KIRCHER’S GINGER SNAPS is from COVENANT EATS 2015 CHURCH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ c. shortening ( ½ c. Crisco and ¼ c. margarine)
1 c. sugar
¼ c. dark molasses
1 egg, beaten
2 c. sifted all purpose flour
2 tsp. baking soda
1 tsp. cinnamon
½ tsp. ginger
½ tsp cloves
½ tsp. salt
Directions:
Directions:
Cream shortening and sugar. Add beaten egg and molasses and mix well. Add flour, baking soda, and spices which have been sifted together and mix well. Grease a cookie sheet and roll the dough into small balls, size of a jack ball or larger if you want a larger cookie. Roll the balls in sugar and place on a cookie sheet about 2 inches apart. Bake in a 350° oven for 8 minutes. Don’t leave them in longer unless you want a harder cookie. When you take the cookie out, if it is light brown on the bottom, it is done. Cool on a flat surface.
Personal Notes:
Personal Notes:
(Deb notes that she uses all shortening in recipe and doesn’t sift the dry ingredients.)

 

 

 

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