Gingersnaps

I found this recipe in the family fun magazine many years ago and it is super yummy, well for a cookie without chocolate in it!!

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Gingersnaps

2 1/2 cups flour

2 tsp ginger

1 tsp cinnamon

1/2 tsp ground cloves

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup butter, softened

1/4 cup shortening (I used margarine)

1 cup sugar

1 large egg, at room temp.

1/3 cup unsulphured molasses

1 tsp finely grated lemon zest (I never have this and don't put it in)

1/2 tsp vanilla extract

Sugar for topping the cookies

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1. Heat the oven to 375. Lightly grease cookie sheets.

2. Sift the flour, ginger, cinnamon, ground cloves, baking powder, baking soda and salt into a large mixing bowl.

3. In a mixer, combine butter, shortening, sugar, egg and molasses. Mix together in your mixer on medium-high speed, beat ingredients for about 2 minutes, until well blended and fluffy! Add the lemon zest and vanilla and beat briefly.

4. Add the dry ingredients to your wet ingredients, about a 1/3 at a time mixing as you go. The dough should be solid and hold together but still soft enough to be shaped.

5. Measure slightly rounded tablespoonfuls of dough and roll them into balls. Roll the balls into sugar, then place on baking sheets, about 2 1/2 inches apart.

6. Bake cookies. If you like soft, slightly chewy gingersnaps, bake for 9-10 minutes.

If you like crisp, crunchy cookes, bake 12-13 minutes.