Country Raisin Gingersnaps Recipes

COUNTRY RAISIN GINGERSNAPS

Steps:

• Chop raisins, as this makes the cookie chewy as well as crunchy. Beat together shortening, sugar, and egg. Blend in molasses. Blend in flour sifted with soda, salt, and spices. Mix in raisins. Chill dough. Shape dough into small balls and roll in additional sugar, if desired. Place on lightly greased baking sheet. Bake in moderately hot oven 375°, 8-10 minutes. Remove to cooling rack.

RAISIN GINGERSNAPS

Steps:

• Combine shortening, sugar, egg and molassas. Beat until incorporated.
• In a bowl, combine flour, baking soda, salt, ginger, cinnamon and cloves. Slowly add to your mixer. Mix until combined. Add raisins, mix on low speed until incorporated.
• Chill in the refrigerator for 1 hour.
• Heat oven to 375 degrees.
• Shape dough into small balls (about 1 inch), roll in sugar.
• Place on lightly greased cookie sheet. Bake for 8-10 minutes.
• Remove and cool.

COUNTRY RAISIN GINGERSNAPS

Steps:

• In a large bowl, beat shortening with an electric mixer on high speed until creamy. Gradually beat in sugar until fluffy. Add egg; beat until blended. Reduce mixer to medium speed; beat in molasses and set aside. Sift flour, baking soda, salt and spices; gradually add to shortening mixture. Fold in raisins. Turn dough out onto a sheet of aluminum foil. Wrap and refrigerate for one to 2 hours. Form into one-inch balls and roll in sugar; place on greased baking sheets. Bake at 375 degrees for 10 to 12 minutes, until tops of cookies are crackled. Let stand for 2 minutes before removing cookies from baking sheets.