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Add a photoServings: 4
Ingredients
- 2 c. Vegetable shortening
- 3 c. Sugar
- 3 x Large eggs
- 3/4 c. Molasses
- 6 c. Unbleached flour
- 2 Tbsp. Baking soda
- 1 tsp Salt
- 2 Tbsp. Grnd ginger
- 1 Tbsp. Grnd cinnamon
Directions
- Cut four 14" x 12" pcs of waxed paper or possibly plastic wrap. Set aside.
- In a bowl, cream shortening and sugar. Beat in Large eggs and molasses; set aside. In a bowl, combine flour, baking soda, salt, ginger and cinnamon.
- Stir flour mix into egg and butter mix; blend well.
- Divide the dough into 4 pcs. Shape each piece into an 8" - 10" roll.
- Wrap rolls in waxed paper. Place the rolls in a rectangular freezer container with a tight fitting lid, or possibly into a large freezer zip-lock bag, or possibly wrap well in a piece of heavy duty
- To prepare cookies: Slightly thaw one roll of gingersnap cookie dough.
- Place some granulated sugar in a bowl. Preheat oven to 350 . Cut the dough into 1 1/3" thick slices; cuteach slice into a ball and roll the balls in granulated sugar. Arrange ball
- Makes 4 rolls of cookie dough, or possibly sufficient for up to 12 dozen cookies.
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