Gingersnaps

Chef

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1 pound shortening
20 ounces brown sugar
5 ounces eggs (about 3 total)
2/3 cup molasses
22 ounces flour
1 2/3 tablespoons baking soda
2 1/2 teaspoons cinnamon
2 1/2 teaspoons ground ginger
1 1/4 teaspoons cloves
3/4 teaspoon salt
8 ounces granulated sugar
Yield: 8 dozen
1. Cream shortening and brown sugar until light and fluffy.

2. Add eggs and molasses. Mix well.

3. Combine dry ingredients. Add gradually to creamed mixture. Blend well.

4. Portion with No. 60 dipper. Roll dough in sugar and place 4x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.

5. Bake at 375°F for 10-12 minutes.

Yield: 8 dozen
 
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