Ginger Snap Cookies

These cookies have been a family favorite for over 25 years.

3/4 c. shortening
3/4 c. butter
2 c. granulated white sugar
2 eggs
1/2 c. molasses
2 t. baking soda
2 t. cinnamon
2 t. cloves
2 t. ginger
4 c. all purpose flour

1. Cream the shortening and butter together, gradually add the sugar.
2. Beat in the eggs one at a time, then pour in the molasses while the mixer is beating at a low speed.
3.Sift all the dry ingredients. Add the dry ingredients to the creamed mixture slowly. Beat well after each addition. The dough will end up being very stiff.
4. You can bake these right away or put them in the refigerator overnight to let the dough chill, making it easier to handle the dough.
5. Scoop bits of dough (if chilled) and with your hands slightly wet, roll into balls and place on baking sheeet about 2 inches apart. If you don't chill the dough just put the scoops of dough directly on the baking sheet.
6.Bake at 350 for 10 minutes, watch carefully!! These cookies are a softer version of ginger snaps so you don't want to over cook them.

Recipe Summary:
Yield: 5 dozen
Prep Time: 30 min
Cook Time: 10 per sheet of cookies

Other recipes by Brunswick Inn :
Light Spinach Quiche
Maine Morning Granola
Blueberry Muffins
Autumn Harvest French Toast
Lemon Poppy Seed Scones
Maine Blueberry Cornmeal Pancakes
Hearty Breakfast Bake
Cinnamon Crunch Coffee Cake
Omelet Biscuit Cups
Raspberry Struesel Coffeecake
Winter Morning Custards With Apples & Spiced Croutons
Sauteed Apples & Nuts
Creamy Scrambled Eggs
Peach Upside- Down French Toast
Old-fashioned Oatmeal Pancakes

Recipe Provided By:
Brunswick Inn
Brunswick, ME

Brunswick Bed and Breakfast Inns