Canadian Ginger Snaps
Why I Love This Recipe
This is a recipe My mom got from her family in Springhill, Nova Scotia and its standed the test of time and another one of thoes keepers. Hope you all enjoy it.
Ingredients You'll Need
3/4 cup or more shortening
1 Cup W. sugar
1 beaten egg
2 1/2 Cups flour
1 tsp @ cinnamon-ginger-salt
1 1/2 tsp baking soda
3/4 Cup molassas
Directions
Cream shortening & sugar.
Add egg and then the remaining ingred.
Drop by tsp on a greased cookie sheet. (try not to use a non stick dark one-they cook different)
Wet the bottom of a glass in water and flatten cookies.
Bake 350--9-11 mins.
Cool 1 min before removing to cooling rack.
any longer and the gingersnaps will be too hard (I like a softer cookie.)