2012 cookie swap: Kay's gingersnap cookies
It wouldn’t be Christmas without this crisp ginger cookie. It’s wonderful with coffee.
- 4 cups flour
- 2 tsp. baking powder
- 2 tsp. ginger
- 1 tsp. cinnamon
- 1 cup shortening
- 1 cup brown sugar
- 1 cup molasses
- 1/4 cup med. strong tea
1 Preheat oven to 300 degrees. Mix all dry ingredients together and set aside.
2 Cream shortening and brown sugar well. Add molasses mix well. Add tea alternately with dry ingredients. Mix dough until you can form a ball.
3 Make 4 small ball and wrap in plastic wrap. Dough can be refrigerated or rolled immediately.
4 Cut in desired shapes. Bake for 10 minutes on a parchment lined cookie sheet.
Makes 4-5 dozen, depending on thickness and shape.