Grandma Petrini’s Gingersnaps
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Recipes: |
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Makes: |
4 dz. |
8 dz. |
12 dz. |
16 dz. |
20 dz. |
24 dz. |
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Ingredients: |
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Shortening |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
|
Sugar |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
|
Molasses |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
|
Eggs |
1 |
2 |
3 |
4 |
5 |
6 |
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Flour |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
|
Baking
soda |
2 t. |
1 T. + 1
t. |
2 T.
|
2 T. +
2 t. |
3 T. +
1 t. |
1/4 C. |
|
Salt |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
|
Cinnamon |
1 t. |
2 t. |
1 T.
|
1 T. +
1 t. |
1 T. +
2 t. |
2 T. |
|
Ground
cloves |
1/2 t. |
1 t. |
1-1/2 t. |
2 t.
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2-1/2 t. |
1 T. |
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Ground
ginger |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
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Sugar |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
Assembly Directions:
Cream shortening and sugar in a medium bowl. Add the
molasses and egg and beat well. In a separate bowl,
sift together the flour, baking soda, salt, cinnamon,
cloves and ginger. Add half of the flour mixture to
the creamed mixture, mixing well. Add the rest of the
flour mixture and beat until well combined. Chill
dough for at least an hour. Shape the chilled dough
into 1” balls, roll in sugar and put 2” apart on a
cookie sheet. Bake at 375 degrees for 8-10 minutes for
soft cookies, or 15 minutes for crisp cookies. Remove
from cookie sheet and cool.
Freezing Directions:
Put cooled cookies in freezer bag(s) or rigid
containers based on the serving size needed for your
family. Seal, label and freeze.
OR
When you get to the “Chill dough for at least an hour”
part of the directions above, put the dough in a
freezer bag or rigid container. Seal, label and
freeze. Thaw in the refrigerator, and bake as above
for fresh cookies.
OR
To make a “dry” cookie mix cream together the
shortening and sugar. Do NOT add the molasses and egg.
Sift the flour, soda, salt, cinnamon, cloves and
ginger together. Add flour mixture to the shortening
mixture and mix well. Put the mixture in a one-quart
freezer bag. Each batch of baking mix should measure 4
C. Seal, label and freeze. To use, thaw bag in the
refrigerator. Dump into a bowl, add the molasses and
egg, beating well. Shape dough, roll in sugar and bake
as above.
Serving Directions:
Thaw cookies on the counter and serve at room
temperature.
Tammy’s Comments:
What an easy recipe for an old-fashioned favorite! And
it’s so versatile too! Bake them now or later. Freeze
the cookies or the dough. And the dry cookie mix is
great for gift-giving! Put the mix in a decorative bag
and add a festive direction card. All the recipient
has to do is add an egg and some molasses and they’re
ready to bake. Check out the recipe for Pumpkin Dip as
a great little extra to serve with these cookies.
Also, if you have the small Pampered Chef cookie
scoop, it’s the perfect size for making these cookies.
Nutritional Info:
Grandma Petrini’s Gingersnaps (per cookie)
Per Serving: 78 Calories; 3g Fat (38.4% calories from
fat); 1g Protein; 11g Carbohydrate; trace Dietary
Fiber; 4mg Cholesterol; 66mg Sodium.
Exchanges: 1/2 Grain (Starch); 1/2 Fat; 1/2 Other
Carbohydrates.
