Recipe - Homemade Slice And Bake Gingersnap Cookies

2 cup Vegetable shortening
3 cup Sugar
3 Eggs
Three fourths cup Molasses
6 cup Unbleached flour
2 tablespoon Baking soda
1 teaspoon Salt
2 tablespoon Ground ginger
1 tablespoon Ground cinnamon

Cut four 14" x 12" pieces of waxed paper or plastic wrap. Set aside.

In a bowl, cream shortening and sugar. Beat in eggs and molasses; set
aside. In a bowl, combine flour, baking soda, salt, ginger and cinnamon.
Stir flour mixture into egg and butter mixture; blend well.

Divide the dough into 4 pieces. Shape each piece into an 8" 10" roll.
Wrap rolls in waxed paper. Place the rolls in a rectangular freezer
container with a tight fitting lid, or into a large freezer ziplock bag,
or wrap well in a piece of heavy duty

To prepare cookies: Slightly thaw one roll of gingersnap cookie dough.
Place some granulated sugar in a bowl. Preheat oven to 350ø. Cut the
dough into 1 1/3" thick slices; cuteach slice into a ball and roll the
balls in granulated sugar. Arrange ball

Makes 4 rolls of cookie dough, or enough for up to 12 dozen cookies.

Posted to EATL Digest 19 Jun 96

Date: Thu, 20 Jun 1996 17:41:37 0600

From: Ilene Warfield ilenewar@STARNETINC.COM

Recipe By : _MakeAMix_ by Eliason, Harward & Westover