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 Snow-Capped Gingersnaps

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JenK
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Posts : 132
Join date : 2010-04-25
Age : 36
Location : Mercersburg, PA

PostSubject: Snow-Capped Gingersnaps   Tue Apr 27, 2010 10:45 pm

1 c packed brown sugar
¾ c shortening
¼ c molasses
1 egg
2 ¼ c flour
2 tsp baking soda
1 tsp ground ginger
½ tsp ground cloves
¼ tsp salt
granulated sugar
1 c white vanilla baking chips (6 oz)
1 tbsp shortening
chopped crystallized ginger

In large bowl, mix brown sugar, shortening, molasses and egg. Stir in flour, baking soda, ground ginger, cinnamon, cloves and salt. Cover; refrigerate at least 1 hour. Heat oven to 375 degrees. Lightly grease cookie sheets with shortening or cooking spray. Shape dough by rounded tsp into balls; dip tops into granulated sugar. Place balls, sugared sides up, about 3 inches apart on cookie sheets. Bake 9 – 12 minutes or just until set. Remove from cookie sheets to cooling racks. Cool completely about 30 minutes. Cover cookie sheet with waxed paper. In small microwavable bowl, microwave baking chips and 1 tbsp of shortening uncovered 1:30 minutes to 2 minutes stirring every 15 seconds until smooth. Dip half of each cookie into melted mixture; sprinkle with the crystallized ginger. Place on wax paper, let stand until coating is firm.

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