Pogen's Gingersnaps

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter
1/2 cup	99g / 3.5oz	Vegetable shortening
1 cup	160g / 5.6oz	Packed brown sugar
1/4 cup	59ml	Molasses
1		Egg
2 1/4 cups	140g / 4.9oz	All-purpose flour - sifted
2 teaspoons	10ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Powdered ginger
2 teaspoons	10ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground cloves

Recipe Instructions

1. Preheat the oven to 350F.

2. Cream the butter, shortening, brown sugar, molasses, and egg until light and fluffy.

3. Sift together the dry ingredients; combine both mixtures.

4. Form the dough into walnut-size balls. With floured fingers, press the balls into flat circles on an ungreased cookie sheet.

5. Bake for 8 minutes, or until golden brown.

6. Remove the gingersnaps from the cookie sheet as soon as they are cool and seal in a covered container to preserve their crunch.

Makes 4 dozen.

Source:
The Olive Garden

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