Gingersnap Strips The Best Recipes

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Gingersnap Strips

"I were making those spicy cookies for approximately 30 years, and they're usually a success! I actually have tweaked the recipe over time, and they're surely addictive!"

Ingredients :

three/four cup shortening
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-motive flour
2 teaspoons baking soda
half of teaspoon salt
1 teaspoon floor cinnamon
1 teaspoon floor ginger
half of teaspoon ground cloves

Instructions :

Prep : 20M	Cook : 60M	Ready in : 32M

Preheat the oven to 350 tiers F (175 tiers C). Line two cookie sheets with parchment paper, or you may use ungreased cookie sheets.
In a medium bowl, cream together the shortening and sugar till smooth. Beat inside the egg and molasses. Combine the flour, baking soda, salt, cinnamon, ginger and cloves; stir into the batter until it bureaucracy a dough. The dough may seem a piece crumbly, but that is ok. Keep mixing and it will come collectively.
Remove dough from the bowl, and knead for some turns. Pat out into a square, and divide into 6 identical pieces. Roll each piece out into a 12 inch lengthy log. Place 3 logs onto every cookie sheet. Wet the tops of the logs with a bit bit of water using your fingertips, then sprinkle with sugar.
Bake for 10 to 12 minutes within the preheated oven. Allow the cookies to cool for a couple of minutes, then slice the bars diagonally into 1 inch pieces the usage of a knife or pizza cutter. Remove from cookie sheets to cool on wire racks. When completely cool, shop in an hermetic box at room temperature.

Notes :

Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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