Refrigerator Gingersnaps

SUBMITTED BY: Rosina

"An eggless wonder. Good with cold milk."

RECIPE RATING:

Read Reviews (1)

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Original recipe yield 5 dozen

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 cup shortening
1/2 cup white sugar
1/2 cup molasses
1/2 cup wheat bran

DIRECTIONS

Sift together flour, baking soda, salt, ginger and cinnamon. Set aside. Mix together until creamy shortening, sugar, and molasses. To this add flour mixture, then bran. Mix until well blended.
On a large sheet of waxed paper or foil, shape the dough into a roll with a diameter of 2 inches. Wrap the roll securely and refrigerate for several hours or overnight.
Fifteen or twenty minutes before baking time, turn on oven to 375 degrees F (190 degrees C).
Slice chilled dough 1/8 inch thick and place on ungreased cookie sheet. Bake for 10 minutes or until done.

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REVIEWS

Reviewed on Oct. 6, 2004 by MUFFINMARE

Delicious.Very crisp, holds up to dunking in coffee.Perfect ginger cookie. MORE

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Nutritional Information

Refrigerator Gingersnaps

Servings Per Recipe: 30

Amount Per Serving

Calories: 91