Ginger And Spice Snaps

Name: Ginger And Spice Snaps
Ingredients: 3/4 cup Crisco shortening, regular not butter flavor; 1 cup sugar; 1 large egg; 1/4 cup molasses; 2 cups all-purpose flour, sifted; 2 teaspoons baking soda; 1 teaspoon cinnamon; 1 teaspoon ginger; 1/4 teaspoon clove; 1/4 teaspoon allspice; 1/2 teaspoon table salt; 1/3 cup superfine sugar, for rolling

12 ingredients

6 steps

Ingredients

3/4 cup Crisco shortening, regular not butter flavor
1 cup sugar
1 large egg
1/4 cup molasses
2 cups all-purpose flour, sifted
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon clove
1/4 teaspoon allspice
1/2 teaspoon table salt
1/3 cup superfine sugar, for rolling

Directions

1

Preheat your oven to 350* and line your cookie sheets with parchment.
2

Cream the shortening and sugar together on low speed for at least 5 minutes, scraping down the bowl. Add the egg and molasses and beat until combined well.
3

Sift all the dry ingredients together and stir to make sure they are combined and add to the wet mixture.
4

Scoop out with a 1 tablespoon cookie scooper, roll into balls, roll in superfine sugar and place onto cookie sheets, Flatten them a little bit so they spread out nice.and big.
5

Bake 12 to 14 minutes and cool in pan for 2 minutes then remove to wire racks. To guild the lily you can dip the tops into the remaining superfine sugar.
6

These are sooooooooooooooooooooooooooooo yummy!