Patty's gingersnaps

Yield: 72 cookies These crisp, spicy rounds with their crackled sugary tops are a must-have during the holiday season. Patty, 11, likes this cookie because it fits her personality; sweet and spicy with a snap. -- Patrick Judd ¾ cup solid vegetable shortening 1½ cups granulated sugar, divided 1 large egg 1/3 cup blackstrap molasses 2 1/3 cups unbleached all-purpose flour 1 teaspoon ground ginger 3 teaspoons ground cinnamon, divided ½ teaspoon ground cloves ½ teaspoon salt 2 teaspoon baking soda 1. Preheat the oven to 375 degrees. In a large mixing bowl, beat shortening, 1 cup sugar and egg until fluffy. Beat in molasses. 2. Sift together flour, ginger, 1 teaspoon cinnamon, cloves, salt and baking soda into a small bowl. Mix into shortening-sugar mixture to make a smooth dough. 3. Stir together the remaining 2 teaspoons cinnamon and the remaining ½ cup sugar. 4. Drop spoonfuls of dough onto waxed paper, form into balls and roll in cinnamon-sugar. Arrange on parchment-lined or lightly greased cookie sheets. 5. Bake for 10 minutes or until golden brown. Transfer to wire racks to cool.
Laurie Skrivan/St. Louis Post-Dispatch/MCT
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