Ginger Snaps With Molasses
|Packed brown sugar||2 Cup (32 tbs)|
|Shortening||1 Cup (16 tbs)|
|Unsulphured molasses||1 Cup (16 tbs)|
|Whole wheat flour||4 Cup (64 tbs)|
|Baking soda||2 Teaspoon|
|Lemon extract||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
Cream together brown sugar and shortening in Bosch bowl.
Add egg and molasses.
Stir in flour, baking soda, ginger, salt, and lemon and vanilla extracts.
Chill dough thoroughly.
Roll into balls using tablespoonsize portions, and space 2 inches apart on lightly greased baking sheets.
Bake in a 350Â° F.
Oven for 12 minutes or until the top of the cookies crack.
Remove from oven.
Sprinkle with sugar, if desired.
Removed from baking sheets to cool.