Holiday GINGERSNAPSINGREDIENTS:
2 cups all-purpose flour
1 teaspoon
baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1 cup sugar
½ teaspoon ground cloves
¼ cup molasses
extra sugar for rolling
¼ teaspoon salt
¾ cup shortening
1 egg
½ teaspoon baking soda
DIRECTIONS:
In a bowl, stir together flour, baking powder, baking soda, cinnamon, cloves, ginger and salt. Set aside.
In a large mixing bowl, beat the 1 cup sugar and shortening with an electric mixer until well combined. Beat in molasses; beat in the egg. Add the flour mixture and beat until combined.
Shape the dough into 1-inch balls. Roll balls in sugar and place 2 inches apart on an ungreased cookie sheet. Bake at 375˚F oven for 8 to 10 minutes, or until edges are set and tops are crackled. Cool on a cookie sheet for 1 minute. Transfer to wire racks to cool completely.
ILLLUSTRATIONS BY Kylie Lunar, age 12
clevelandclinic.org/HealthHub
© 2
013 C
leve
land
Clin
ic
Calories ............. 74
Protein ............... 1 g
Total fat ............. 4 g
Cholesterol ......... 5 mg
Carbohydrates .... 10 g
Sodium .............. 70 mg
Makes 5 cookies.
Serving size: 1 cookie