Ginger Snaps With Molasses Recipe
Ingredients
| Packed brown sugar | 2 Cup (32 tbs) | |
| Shortening | 1 Cup (16 tbs) | |
| Egg | 1 | |
| Unsulphured molasses | 1 Cup (16 tbs) | |
| Whole wheat flour | 4 Cup (64 tbs) | |
| Baking soda | 2 Teaspoon | |
| Ginger | 2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Lemon extract | 1 Teaspoon | |
| Vanilla extract | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 1591 Calories from Fat 485
% Daily Value*
Total Fat 55 g84.6%
Saturated Fat 13.6 g68.1%
Trans Fat 6.7 g
Cholesterol 52.9 mg17.6%
Sodium 1015.6 mg42.3%
Total Carbohydrates 269 g89.6%
Dietary Fiber 15.9 g63.6%
Sugars 157.2 g
Protein 20 g39.1%
Vitamin A 1.5% Vitamin C 0.21%
Calcium 31.9% Iron 56.1%
*Based on a 2000 Calorie diet
Directions
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.
Chef
