Ginger Snap Cookies
By: Heather Griffin
Published: Monday, December 21, 2009 - 4:24pm

Ingredients




3/4 cup Spry (substitute Crisco)
1 cup Packed Brown Sugar
1 Egg
4 tablespoons Molassas
1 teaspoon Salt
2 1/2 cups Flour
2 teaspoons Baking Soda
1/2 teaspoon Ground Cloves
1 teaspoon Ground Cinnamon
1 teaspoon Ginger
Shallow bowl of granualted sugar for dipping*

Preparation

1 Preheat oven to 350 degrees. 2 Mix together shortening, brown sugar, egg and molassas in large bowl, set aside. 3 Sift remaining ingredients together in seperate bowl. 4 Add sifted flour mixture to molassas mixture slowly. 5 Chill 1 hour or more. 6 Take a piece of dough and shape it into a ball roughly the size of a walnut. 7 Dip ball into shallow dish of granulated sugar and press down flat with two fingers. 8 Place on a greased cookie sheet about 3 inches apart, sugar side up. 9 Sprinkle with cold water. 10 Bake at 350 degrees for 12 minutes

About


This recipe has been passed down from my Great Grandmother Jesse Thedaker who notes credit to "B. Glass" at the top of the recipe card.  
Spry was discontinued in or around the early 60's, so you must substitute Crisco shortening for this ingredient.