Ginger Snaps I Chef John's Recipe
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| Ginger Snaps I |
"Rolled ginger snaps."
Ingredients :
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon salt
- 3/4 cup shortening
- 1/2 cup white sugar
- 1 cup molasses
Instructions :
| Prep : | Cook : 18M | Ready in : |
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- Combine flour, ginger and salt and set aside.
- In a large bowl, cream shortening and sugar. Beat in the molasses. Gradually blend in the dry ingredients. Cover and chill for four hours.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
- On floured surface, roll out dough to 1/4 inch thickness. Using a 1-3/4 inch cutter, cut into rounds and place 1 inch apart on cookie sheets.
- Bake for 10-12 minutes until lightly colored and firm to the touch. Cool cookies on wire racks.
Notes :
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