SPARKLING GINGER SNAPS 
2 c. granulated sugar
1 stick butter
1 c. Crisco
2 eggs
1/2 c. light or dark molasses
4 c. sifted all-purpose flour
3 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 tsp. ginger
1 tsp. allspice

Mix in order given. Using silverware teaspoon, roll into balls. Roll each ball in granulated sugar and place them 2 inches apart on ungreased cookie sheet. Bake at 350 degrees about 10 minutes or until top cracks. Does not brown so do not over bake. Makes 8 dozen.

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