Wednesday, January 14, 2009

Gingersnaps from Matt Kaelberer

2 1/2 c flour
1 c packed brown sugar
3/4 c shortening
1/4 c molasses
1 egg
1 t soda
1 t ginger
1 t cinnamon
1/2 t ground cloves
1/4 c sugar
In a large mixing bowl place about half of the flour. Add brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat with an electric mixer on medium to high speed till thoroughly combined, scraping the sides of the bowl occasionally. Beat in remaining flour. Shape dough into 1-inch balls. Roll the balls in sugar to coat. Place balls 2" apart onto ungreased cookie sheets. Bake at 375 degrees for 8-10 minutes or till edges are set and tops are crackled. Cool on cookie sheets for 1 minute. Remove cookies and cool on wire racks. Makes about 48.
Nutrition Information: 77 cals, 1 g protein, 11 g carbs, 3 g fat, 4 mg cholesterol, 20 mg sodium, 40 mg potassium.

Melba's note: My nephew Matt made these for a family game night and they are awesome! Matt has become the official cookie-maker of his family. He also helps out his mom sometimes by making dinner. He's also way smart and good looking. When I saw him this Christmas, my first words were, "Matt! You are HOT!"

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