Spritz Ginger Snaps by Beachdee

[BakerAunt]

COOKIES/BARS: Spritz Ginger Snaps
Submitted by beachdee on April 24, 2004 at 9:27 pm

These get nice and snappy after cooling/sitting. I add very finely minced candied ginger to them, although it is not listed as an ingredient on the original recipe card. So feel free to indulge your ginger desires as you see fit, I think it's a fairly forgiving recipe.

Makes approx. 7 dozen cookies (according to the recipe--I didn't count them)

3/4 cup shortening (I use dairy butter and coconut butter mixture)
3/4 cup brown sugar (I recommend dark)
3/4 cup dark molasses
1 egg
3 cups sifted flour
1/4 tsp. salt
1 1/2 tsp baking soda
1/3 tsp cloves
1 tsp cinnamon
1 tsp ginger
NOTE: I use about 3/4 tsp cinnamon and crank up the ginger...)

1) Cream sugar & shortening

2) Add molasses & egg, mix well.

3) Add sifted dry ingredients and blend thoroughly.

4) Put through cookie press onto ungreased sheet. Sprinkle with sugar (I use crunchy Sugar In The Raw turbinado sugar--these cookies are quite dark if you've used dark brown sugar and dark molasses instead of light, so colored sprinkles really won't show up that well, but be creative if you want!)

5) Bake at 375F for 12-14 minutes, or whatever works with your oven.

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