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Gingersnaps

By , from the Ronnie Fein collection

Ingredients

1 cup shortening
1 cup plus 3 tablespoons sugar
1 large egg
¼ cup molasses
2 cups all-purpose flour
1 Tbsp. baking soda
¼ tsp. salt
1 tsp. cinnamon
¾ tsp. ground ginger
¾ tsp. ground cloves
tsp. grated nutmeg

Steps

  1. Preheat the oven to 350 degrees.
  2. Combine the shortening and 1 cup sugar in the bowl of an electric mixer (or use a sturdy hand mixer) and beat at medium speed until the mixture is light and fluffy. Beat in the egg and molasses until well blended. Add the flour, baking soda, salt, and spices, and beat until mixture is smooth and uniform.
  3. Take off pieces of dough and shape them into balls about 1 inch in diameter. Roll the balls in the 3 tablespoons sugar to coat the entire surface. Place the balls on a lightly greased cookie sheet, leaving 1 inch of space between them.
  4. Bake for about 12 minutes or until the cookies are flat and crispy looking, with lines in the surface.

Related post: Hanukkah traditions

bulgur with lentils

This content is from the Ronnie Fein collection.

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