Ginger Snap Cutouts
|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|
|Ground ginger||2 Teaspoon|
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 375Â°F about 8 minutes.
Allow cookies to remain about 30 seconds on cookie sheets before removing to wire racks.
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