Gingersnap Strips recipe
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Ingredients
- ¾ cup shortening 1 cup white sugar 1 egg ¼ cup molasses 2 cups all-purpose flour 2 teaspoons baking soda ½ teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger ½ teaspoon ground cloves
Nutrition Info
- 56.1 caloriescarbohydrate: 7.6 gcholesterol: 3.1 mgfat: 2.7 gfiber: 0.1 gprotein: 0.5 gsaturatedFat: 0.7 gservingSize: -sodium: 63.1 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Gingersnap Strips
Directions
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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 onto 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.