Sort of. These weren't snappy but they were delicious.
Gingersnaps
1/2 c. butter
1/4 c. shortening
1 c. brown sugar
1 egg
1 t. baking soda
1/8 t. salt
1/4 c. molasses
1 t. cinnamon
1 t. ginger
1/2 t. allspice
1 c. whole wheat flour
1 c. white flour
Cream butter, shortening, and sugar until creamy. Add egg, baking soda, salt, molasses, and spices. Beat until lighter in color and very creamy. Stir in flour.
Scoop onto a greased cookie sheet. Bake at 400° for 7-9 minutes.
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Keep it clean, keep it nice.