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Ginger Snaps

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Ingredients
  Shortening 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Hot coffee 2⁄3 Cup (10.67 tbs)
  Molasses 2⁄3 Cup (10.67 tbs)
  Cake flour 5 Cup (80 tbs)
  Salt 1 Teaspoon
  Soda 1 Teaspoon
  Ginger 2 Teaspoon
  Cloves 1 Teaspoon
  Cinnamon 1 Teaspoon
Directions

Cream shortening and sugar thoroughly.
Add hot coffee to molasses and add to creamed mixture.
Sift dry ingredients together.
Add gradually to liquid mixture.
Chill thoroughly.
Roll out on a pastry cloth 1/8 inch thick, cut out and bake in a moderate oven (350°F.) 17 minutes.
Makes 14 dozen 2 inch cookies.
Either gingersnaps or molasses cookies are doubly enchanting when cut with fancy cookie cutters

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Interest: 
Party

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6102 Calories from Fat 1944

% Daily Value*

Total Fat 218 g335.7%

Saturated Fat 51.3 g256.4%

Trans Fat 27 g

Cholesterol 0 mg

Sodium 3407.3 mg142%

Total Carbohydrates 968 g322.8%

Dietary Fiber 80.5 g322.1%

Sugars 324.8 g

Protein 104 g207.5%

Vitamin A 0.3% Vitamin C 2.1%

Calcium 103.6% Iron 62.9%

*Based on a 2000 Calorie diet

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Ginger Snaps Recipe