2 c Vegetable shortening
3 c Sugar
3 Eggs
3/4 c Molasses
6 c Unbleached flour
2 tb Baking soda
1 ts Salt
2 tb Ground ginger
1 tb Ground cinnamon
Cut four 14″ x 12″ pieces of waxed paper or plastic wrap. Set aside.
In a bowl, cream shortening and sugar. Beat in eggs and molasses; set
aside. In a bowl, combine flour, baking soda, salt, ginger and cinnamon.
Stir flour mixture into egg and butter mixture; blend well.
Divide the dough into 4 pieces. Shape each piece into an 8″ – 10″ roll.
Wrap rolls in waxed paper. Place the rolls in a rectangular freezer
container with a tight fitting lid, or into a large freezer zip-lock bag,
or wrap well in a piece of heavy duty
To prepare cookies: Slightly thaw one roll of gingersnap cookie dough.
Place some granulated sugar in a bowl. Preheat oven to 350?. Cut the
dough into 1 1/3″ thick slices; cuteach slice into a ball and roll the
balls in granulated sugar. Arrange ball
Makes 4 rolls of cookie dough, or enough for up to 12 dozen cookies.
Yields
4 Servings
