Gingersnaps

With the start of a new semester, and a conference to fund in March, my department decided to throw another book and bake sale, to which I contributed these perfect winter time cookies.

Gingersnaps
Adapted from Betty Crocker "Christmas Cookies"
Servings size vary - I got 43 medium cookies out of this batch

Ingredients:
1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups all-purpose flour (2 cups might work better, as my cookies were almost a little too dry)
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
granulated sugar to coat

1. In a large bowl beat brown sugar, shortening, molasses, and egg with electric mixer on medium speed.

2. Stir in remaining ingredients except the granulated sugar.

3. Cover and refrigerate for at least one hour.

4. Preheat oven to 375F degrees. Lightly grease cooking sheet with butter.

5. Place roughly 1/2 tbsp granulated sugar in a small bowl - you may need more depending on how many cookies you get out of this batch.

6. Use a small cookie scoop to shape balls of dough. Dip tops into granulated sugar. Place balls sugar side up on cookie sheet.

7. Bake 8-10 minutes, just until set. I always have a hard time judging the first batch, so keep a close eye on them!

8. Remove from cookie sheet to cooling rack.

9. Enjoy!

Nutritional Info per Cookie:
Calories 77; Total Fat 4g; Cholesterol 5mg; Sodium 78mg; Total Carbs 11g; Protein 1g