Raisin Gingersnaps

Tom H.'s Note:

Here's a great variation on the classic gingersnap. I found this recipe in ony of my mom's old cookbooks, the "Clarks Mills United Methodist Church Centennial Cookbook: 1883-1983," and comes from one Eleanor (Redfoot) Creddle.

• Total Time: 1 hrs 40 mins
• Prep Time: 1 hrs 30 mins
• Cook Time: 10 mins

Ingredients:

Yield: 4 dozen

• ¾ cup shortening
• 1 cup sugar
• 1 egg
• ½ cup molasses
• 2 ¼ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• 2 teaspoons baking soda
• 1 ½ cups raisins
• sugar , to coat

Directions:

1. Combine shortening, sugar, egg and molassas. Beat until incorporated.
2. In a bowl, combine flour, baking soda, salt, ginger, cinnamon and cloves. Slowly add to your mixer. Mix until combined. Add raisins, mix on low speed until incorporated.
3. Chill in the refrigerator for 1 hour.
4. Heat oven to 375 degrees.
5. Shape dough into small balls (about 1 inch), roll in sugar.
6. Place on lightly greased cookie sheet. Bake for 8-10 minutes.
7. Remove and cool.

Reviews

[Chef Dudo]

Unfortunately these did not turn out as I had hoped. Although I chilled the dough for more than one hour it was still too wet to handle. Thus, no rolling by hand but rather dropping by a scant tablespoon.
This made 54 cookies and they baked for 9 minutes. They were soft when done and they stayed soft, to the point that they caked together in the cookie jar. I must say that the taste was nice, the spices gave them a kick, the raisins upped the cookies, I certainly do not regret trying them out.
Thanks for posting.