Ginger Snaps With Molasses Recipe

Summary

Servings4Cuisine
Course

Ingredients

 Packed brown sugar2 Cup (32 tbs)
 Shortening1 Cup (16 tbs)
 Egg1
 Unsulphured molasses1 Cup (16 tbs)
 Whole wheat flour4 Cup (64 tbs)
 Baking soda2 Teaspoon
 Ginger2 Teaspoon
 Salt1⁄2 Teaspoon
 Lemon extract1 Teaspoon
 Vanilla extract1 Teaspoon

Nutrition Facts

Serving size

Calories 1597 Calories from Fat 487

% Daily Value*

Total Fat 55 g85%

Saturated Fat 13.7 g68.5%

Trans Fat 6.7 g

Cholesterol 52.9 mg

Sodium 1019.4 mg42.5%

Total Carbohydrates 270 g89.9%

Dietary Fiber 15.9 g63.6%

Sugars 157.7 g

Protein 20 g39.2%

Vitamin A 1.5% Vitamin C 0.21%

Calcium 31.9% Iron 56.4%

*Based on a 2000 Calorie diet

Directions

Cream together brown sugar and shortening in Bosch bowl.
Add egg and molasses.
Mix well.
Stir in flour, baking soda, ginger, salt, and lemon and vanilla extracts.
Chill dough thoroughly.
Roll into balls using tablespoonsize portions, and space 2 inches apart on lightly greased baking sheets.
Bake in a 350° F.
Oven for 12 minutes or until the top of the cookies crack.
Remove from oven.
Sprinkle with sugar, if desired.
Removed from baking sheets to cool.
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