#2423 - Cutout Ginger Snaps

(by Shirley McNevich)

1/2 cup Brer rabbit green label baking molasses
1/4 cup white sugar
3 TBSP Crisco shortening
1 TBSP milk
2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1/2 tsp. ginger
powdered sugar for sprinkling

In a saucepan over medium heat add molasses--cook/stir until boiling. Remove from heat--add white sugar, Crisco and milk--stir until mixed. In a bowl add flour, baking soda, salt, ground cloves, cinnamon and ginger--stir until mixed. Pour the molasses mixture into the dry ingredients--stir until mixed. Refrigerate dough overnight. The next day take out a handful of dough. Sprinkle some powdered sugar on your counter and place the dough ball on the powdered sugar. Roll with a rolling pin to about 1/4 inch thick (sprinkle some powdered sugar on top of dough also before rolling). Use cookie cutters to cut cookies. Carefully place each cutout on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes (do a test cookie to figure out the time appropriate for your oven). Repeat until dough is depleted. Cool completely.