2 c Vegetable shortening
3 c Sugar
3 Eggs
3/4 c Molasses
6 c Unbleached flour
2 tb Baking soda
1 ts Salt
2 tb Ground ginger
1 tb Ground cinnamon
Cut four 14x12" 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. Sti r flour mixture into egg and butter mixture; blend
well. Divide the dough into 4 pieces. Shape each piece into an 8 to
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 zip-lock bag, or wrap well in a piece of heavy duty
aluminum foil. Label with date and contents. Store in freezer. Use
within 6 months.
To Prepare Cookies:
Slightly thaw one roll of gingersnap cookie dough. Place some
granulated sugar in a bowl. Preheat oven to 350°F. Cut the dough
into 1-1/3" thick slices; cut each slice into a ball and roll the
balls in granulated sugar. Arrange balls on ungreased cookie
sheets, placing about 1-1/2" apart to allow for spreading. Bake for
about 8 to 10 minutes, or until set around the edges and cracked on
tops. Remove from oven and cool.
Yield: 4 rolls of cookie dough, 36 cookies per roll
Recipe by Make-A-Mix by Eliason, Harward & Westover
