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Ginger Snap Cutouts

Ingredients
  Sugar 1⁄2 Cup (8 tbs)
  Shortening 1 Cup (16 tbs)
  Molasses 1 Cup (16 tbs)
  All purpose flour 3 1⁄2 Cup (56 tbs), sifted
  Baking soda 3⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground ginger 2 Teaspoon
Directions

Add the sugar gradually to the shortening, creaming until fluffy.
Add the molasses gradually, beating thoroughly.
Sift flour, baking soda, salt, and ginger together; add in fourths to creamed mixture, mixing well after each addition.
Chill dough until firm enough to roll.
Working with a small amount of dough at a time, roll about 1/16 inch thick on a floured surface.
Cut with a round 2 1/2 inch cookie cutter.
Place rounds on ungreased cookie sheets.
Bake at 375°F about 8 minutes.
Allow cookies to remain about 30 seconds on cookie sheets before removing to wire racks.
Cool thoroughly.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4804 Calories from Fat 1855

% Daily Value*

Total Fat 210 g323.3%

Saturated Fat 52.1 g260.7%

Trans Fat 27 g

Cholesterol 0 mg

Sodium 1655.4 mg69%

Total Carbohydrates 693 g230.9%

Dietary Fiber 13.1 g52.3%

Sugars 288.4 g

Protein 46 g92.2%

Vitamin A 0.3% Vitamin C 1.2%

Calcium 77.1% Iron 208.4%

*Based on a 2000 Calorie diet

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Ginger Snap Cutouts Recipe