Saturday, December 24, 2011

Crinkle Top Ginger Cookies


 
I am partial to gingersnaps, ginger chews, gingerbreads, and triple-ginger cookies, but these have to be among the best I have ever tried. Simple to prepare, and no post-baking decorating required -- the topping gets added before you bake, making them a simple cookie to enjoy straight from the oven.




Crinkle Top Ginger Cookies

3/4 c Crisco
1 egg
1/4 c dark molasses
1 c sugar
2 c flour
2 tsp baking soda
1 tsp ginger
1 tsp cloves
1 tsp cinnamon

Mix shortening, egg, sugar and molasses.Combine dry ingredients and add to mixture.

Roll into walnut-sized balls. Dip half of each ball in water, then in sugar. Set on cookie sheet with sugar-side up. Do not flatten.

Bake at 375 for 10 minutes.

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