Wednesday, March 17, 2010

Ginger Cookies

These are a family favorite. The flavor is robust, the texture is chewy, and they are a great cookie to have on hand. The best part is that there is only 1/2 cup of fat used for a recipe that calls for four cups of flour, so they are "lower fat" than many other types of cookies.

Ginger Cookies

1/2 c. shortening or margarine (usually I use 1/4 cup of each because the texture turns out better, but you could substitute butter if needed.)
2 tsp. baking soda
1/2 c. molasses
4 c. flour
2 c. sugar
2 eggs
3 tsp. cinnamon*
3 tsp. cloves*
3 tsp. ginger*
2 tsp. vanilla

Cream shortening and sugar. Beat in eggs. Add molasses and vanilla. Add dry ingredients. Roll into 1-inch balls; roll those balls in granulated sugar. Bake at 350 degrees for 10 minutes.

*The original recipe calls for two teaspoons of the spices, but I tend to like a little more spice to mine so I usually add more. Feel free to reduce the amount when you make these.

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