Oatmeal Gingersnaps
Carolyn Gardner
A favorite with our kids as they were growing up and now with the grandchildren. These are always the first to go at family reunions!
1 1/2 cups all-purpose flour
1 cup sugar
3/4 cup quick-cooking rolled oats
1 tsp. baking soda
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. salt
1/2 cup shortening
1/4 cup molasses
1 egg
Sugar
Stir together flour, sugar, oats, baking soda, ginger, cloves, and salt. Blend in shortening, molasses and egg; beat well with electric mixer for 2 minutes. Form into 1-inch balls. Roll in sugar; place two inches apart on greased cookie sheet. Bake at 375 degrees for 8-10 minutes. Let stand 1 minute; cool on rack. Makes 3 1/2 dozen cookies.
A favorite with our kids as they were growing up and now with the grandchildren. These are always the first to go at family reunions!
1 1/2 cups all-purpose flour
1 cup sugar
3/4 cup quick-cooking rolled oats
1 tsp. baking soda
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. salt
1/2 cup shortening
1/4 cup molasses
1 egg
Sugar
Stir together flour, sugar, oats, baking soda, ginger, cloves, and salt. Blend in shortening, molasses and egg; beat well with electric mixer for 2 minutes. Form into 1-inch balls. Roll in sugar; place two inches apart on greased cookie sheet. Bake at 375 degrees for 8-10 minutes. Let stand 1 minute; cool on rack. Makes 3 1/2 dozen cookies.
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