Soft and Chewy Ginger Snaps
submitted by Camille
(from The Sister's Cafe)
2 c. sugar
1 1/2 c. shortening
2 eggs
1/2 c. molasses
4 c. flour
2 tsp. cinnamon
2 tsp. ginger
1 tsp. cloves
1/2 tsp. nutmeg
1 tsp. baking soda
1 tsp. salt
1 pkg. white chocolate chips (optional)
Mix first four ingredients well, then add the remaining ingredients. Roll into balls and roll in sugar. Crystal or raw sugar is the prettiest. Bake at 350 degrees for 11 to 13 minutes.
2 comments:
I will have to try these. That is the same reason I am not much of a fan of ginger snaps, too crunchy.
I'm so glad you liked these cookies that Mindy posted! I also made them about a week ago and my husband took them to some meetings he had and they all got eaten up. I'm the same as you - I usually have great intentions of sharing our treats, but sometimes they just don't get past our own kitchen table! :)
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