Raisin Gingersnaps
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.
2
People talking
INGREDIENTS
Nutrition- 3⁄4cup shortening
- 1cup sugar
- 1
- 1⁄2cup molasses
- 2 1⁄4cups all-purpose flour
- 1teaspoon salt
- 1teaspoon ground ginger
- 1teaspoon ground cinnamon
- 1⁄2teaspoon ground cloves
- 2teaspoons baking soda
- 1 1⁄2cups raisins
-
Advertisement
DIRECTIONS
- Combine shortening, sugar, egg and molassas. Beat until incorporated.
- 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.
- Chill in the refrigerator for 1 hour.
- Heat oven to 375 degrees.
- Shape dough into small balls (about 1 inch), roll in sugar.
- Place on lightly greased cookie sheet. Bake for 8-10 minutes.
- Remove and cool.
Advertisement