Country Raisin Gingersnaps Recipes

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.

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.