Annette’s Mini Ginger Cookies
2 ¼ cup shortening
3 cups sugar
3 cups molasses (I use full flavor)
3 eggs
6 cups flour
1 ½ tsp salt
2 T soda
2 tsp ginger
3 tsp cinnamon
2 tsp cloves
Preheat oven to 350 degrees. Melt shortening in a 3 – 4 quart saucepan over low heat. Remove from heat and let cool. Add sugar, molasses, and egg. Beat well. Sift together flour, soda, and spices. Add to first mixture. Mix well; chill. Form into 1/2″ balls and place on a greased cookie sheet 1″ apart. If you would like a little sparkle to your cookie, roll in sugar OR top each cookie with a bit of raw sugar before baking. Flatten with the bottom of a glass and bake for 8 – 10 minutes (surface should just begin to show cracks). DO not over bake. These are not crispy cookies. They should be soft and chewy.
*Ginger cookies freeze well and are also excellent if you want to bake them to full cookie size.
Gingersnap Dip
1-8 oz package cream cheese, softened
1 cup confectioners’ sugar
2 teaspoons pumpkin pie spice
½ tsp vanilla extract
1-8 oz carton frozen whipped topping, thawed
In a small mixing bowl, combine the cream cheese, confectioners’ sugar, vanilla and pumpkin pie spice. Beat in whipped topping until blended. Refrigerate until serving.
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