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Oh Snap, Gingersnaps!
Description:
Our daily afternoon refreshments of lemonade and gingersnap cookies are a favorite among our guests. That's why it's only appropriate to make our first recipe on gingersnaps. For the entire Glorietta Bay Inn experience while you're at home, pair with s Ingredients: • 2 cups sifted all-purpose flour • 1 tablespoon ground ginger • 2 teaspoons baking soda • 1 teaspoon ground cinnamon • 1/2 teaspoon salt • 3/4 cup shortening • 1 cup white sugar • 1 egg • 1/4 cup dark molasses • 1/3 cup cinnamon sugar Directions: Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet. Bake in the preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.  Recipe Summary: Cook Time: 10 minutes Comments: Other recipes by Glorietta Bay Inn: Mansion Cookies | |
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