Healthy Ginger Snaps
|Flour||2 Cup (32 tbs)|
|Ground ginger||1 Tablespoon|
|Baking soda||2 Teaspoon|
|Shortening||3⁄4 Cup (12 tbs)|
|Sugar||1 Cup (16 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
Measure flour, ginger, soda, cinnamon, and salt; put aside.
Cream shortening until soft.
Gradually add sugar, creaming until light and fluffy.
Beat in egg and molasses.
Add dry ingredients over creamed mixture; blend well.
Form teaspoonsful of dough into small balls by rolling them lightly between palms of hands.
Roll dough balls in granulated sugar to cover entire surface.
Place 2 inches apart on ungrcased cookie sheet.
Bake at 350 degrees for 12 to 15 minutes until lops are crackly and cookies are brown.