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Results 21 - 30 of 206 for gingersnap
Thoroughly blend crumbs, butter and sugar. Press firmly on bottom and side of a 9" pie pan and chill. This crust goes well with lemon pie ...
Preheat oven to 350°F. In large bowl with mixer, beat butter and sugar until light and fluffy. Beat in eggs and molasses until blended. ...
23. GINGERSNAPS
Thoroughly cream shortening and sugar. ... mix thoroughly. For Gingersnaps, shape into balls and ... oven on greased cookie sheet. Makes 6 dozen.
Roll dough in teaspoon size balls. Then roll in white sugar. Bake on ungreased cookie sheet at 375 degrees for 6 to 8 minutes. Makes 5 ...
Blend butter, sugar and egg together. Gradually add dry ingredients. Roll dough into 1 inch balls; flatten with glass bottom dipped in ...
Take a large bowl; measure ... covered container to use up within one month. Makes 10 cookies. The best gingersnap cookie you will ever taste!!!
Combine sugar, flour, salt, soda ... degrees for 10 minutes. Remove from baking sheets immediately. Gingersnaps will become firm as they cool.
Cream sugar, shortening, egg and molasses well until light and fluffy. Mix in dry ingredients well. Roll in balls size of walnut and then ...
Mix the above with mixer. Mix or sift following and add: Mix well and form into balls. Roll in sugar. Bake 15 minutes at 350 degrees.
Cream butter in large bowl; gradually add sugar, beating well. Add molasses and egg; beat until well blended. Sift together flour, soda, ...
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