gingersnap strips

Ingredients

• Servings: 5
• 3/4 cup shortening
• 1 cup white sugar
• 1 egg
• 1/4 cup molasses
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 32 mins


• preheat the oven to 350 degrees f (175 degrees c). line two cookie sheets with parchment paper, or you may use ungreased cookie sheets.
• in a medium bowl, cream together the shortening and sugar until smooth. beat in the egg and molasses. combine the flour, baking soda, salt, cinnamon, ginger and cloves; stir into the batter until it forms a dough. the dough may seem a bit crumbly, but that is ok. keep mixing and it will come together.
• remove dough from the bowl, and knead for a few turns. pat out into a square, and divide into 6 equal pieces. roll each piece out into a 12 inch long log. place 3 logs each cookie sheet. wet the tops of the logs with a little bit of water using your fingertips, then sprinkle with sugar.
• bake for 10 to 12 minutes in the preheated oven. allow the cookies to cool for a couple of minutes, then slice the bars diagonally into 1 inch pieces using a knife or pizza cutter. remove from cookie sheets to cool on wire racks. when completely cool, store in an airtight container at room temperature.