This recipe produces cookies with a bite. They are much like the ginger snaps we enjoyed as children. Great with a glass of milk, cup of coffee or cold lemonade. They are excellent packed in lunches or to take along on picnics. Kids enjoy helping make these cookies.
- ¾ cup solid shortening
- ¾ cup of sugar
- ½ cup of molasses
- 1 egg
- 2 ¼ cup all purpose flour
- 1 ½ teaspoon of cinnamon
- ½ teaspoon ginger
- ½ teaspoon cloves
- ¼ teaspoon salt
- ½ teaspoon grated or dry lemon zest
- ¼ cup of sugar
Heat the oven to 375 degrees F. Grease cookie sheets.
Cream the shortening and the cup of sugar until light and fluffy. Add the molasses and the egg and beat well. Combine the dry ingredients and mix with a fork. Stir the dry ingredients into the wet ingredients and mix well. Cover the mixing bowl and chill the dough for two hours. Shape the dough into 1 inch balls and roll them in sugar. Put the balls half an inch apart on a cookie sheet. Bake about 12 minutes.
The recipe makes about 4 ½ dozen cookies.
If you make the dough a bit softer by adding a tablespoon or so of milk it can be used in a cookie press.
They are nice to include with a selection of cookies at Christmas if you don’t want to go to the trouble of making gingerbread men.
I usually add more spice to the recipe.