Ginger Crisps


Photo: flickr user stu_spivack

About

Sprinkle with sugar or top with half of an almond before baking; also can frost after baking. From the Occident/King Midas Collector's Bake Book.

Yield:

10.0 – 12 dozen

Added:

December 10, 2009

Creator:

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Ingredients

1 cup shortening
1 cup light molasses
cup ½ sugar
2 teaspoons ginger
teaspoon ¾ baking soda
teaspoon ½ salt
3 cups ½ flour

Preparation

1
Cream shortening, molasses, sugar, ginger, soda and salt until fluffy. Add flour gradually, blending well. Chill several hours or overnight. Roll small amount of dough to 1/16-inch thickness on floured surface. Cut with 2 ½-inch cookie cutter or desired shape. Bake on ungreased cookie sheet at 375 degrees for 5 to 8 minutes or until light golden brown.

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