Title: Homemade Slice Bake Gingersnap Cookies
Categories: Cookies, Mixes
Yield: 4 servings

2 c Vegetable shortening
3 c Sugar
3 Eggs
3/4 c Molasses
6 c Unbleached flour
2 tb Baking soda
1 ts Salt
2 tb Ground ginger
1 tb Ground cinnamon

Recipe by: _Make-A-Mix_ by Eliason, Harward Westover
Cut four 14″ x 12″ pieces of waxed paper or plastic wrap. Set aside.

In a bowl, cream shortening and sugar. Beat in eggs and molasses; set
asid e. In a bowl, combine flour, baking soda, salt, ginger and cinnamon.
Sti r flour mixture into egg and butter mixture; blend well.
Divide the dough into 4 pieces. Shape each piece into an 8″ – 10″ roll.
W rap rolls in waxed paper. Place the rolls in a rectangular freezer
contain er with a tight fitting lid, or into a large freezer zip-lock bag,
or wrap
well in a piece of heavy duty aluminum foil. Label with date and
contents. Store in freezer. Use within 6 months.
To prepare cookies: Slightly thaw one roll of gingersnap cookie dough.
Pl ace some granulated sugar in a bowl. Preheat oven to 350°. Cut the
doug h into 1 1/3″ thick slices; cut each slice into a ball and roll the
balls
i n granulated sugar. Arrange balls on ungreased cookie sheets, placing
abo ut 1 1/2″ apart to allow for spreading. Bake for about 8-10 minutes, or
un til set around the edges and cracked on tops. Remove from oven and cool.
Makes about 30-36 cookies.

Makes 4 rolls of cookie dough, or enough for up to 12 dozen cookies.

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