holiday gingersnaps...holiday. gingersnaps. ingredients: 2 cups . all-purpose flour. 1 teaspoon....

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Holiday GINGERSNAPS INGREDIENTS: 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon ground ginger 1 cup sugar ½ teaspoon ground cloves ¼ cup molasses extra sugar for rolling ¼ teaspoon salt ¾ cup shortening 1 egg ½ teaspoon baking soda DIRECTIONS: In a bowl, stir together ﬂour, baking powder, baking soda, cinnamon, cloves, ginger and salt. Set aside. In a large mixing bowl, beat the 1 cup sugar and shortening with an electric mixer until well combined. Beat in molasses; beat in the egg. Add the ﬂour mixture and beat until combined. Shape the dough into 1-inch balls. Roll balls in sugar and place 2 inches apart on an ungreased cookie sheet. Bake at 375˚F oven for 8 to 10 minutes, or until edges are set and tops are crackled. Cool on a cookie sheet for 1 minute. Transfer to wire racks to cool completely. ILLLUSTRATIONS BY Kylie Lunar, age 12 clevelandclinic.org/HealthHub © 2013 Cleveland Clinic Calories ............. 74 Protein ............... 1 g Total fat ............. 4 g Cholesterol ......... 5 mg Carbohydrates .... 10 g Sodium .............. 70 mg Makes 5 cookies. Serving size: 1 cookie

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Page 1: Holiday GINGERSNAPS...Holiday. GINGERSNAPS. INGREDIENTS: 2 cups . all-purpose flour. 1 teaspoon. baking powder. 1 teaspoon . ground cinnamon. ... In a bowl, stir together . flour,

Holiday GINGERSNAPSINGREDIENTS:

2 cups all-purpose flour

1 teaspoon

baking powder

1 teaspoon ground cinnamon

½ teaspoon ground ginger

1 cup sugar

½ teaspoon ground cloves

¼ cup molasses

extra sugar for rolling

¼ teaspoon salt

¾ cup shortening

1 egg

½ teaspoon baking soda

DIRECTIONS:

In a bowl, stir together flour, baking powder, baking soda, cinnamon, cloves, ginger and salt. Set aside.

In a large mixing bowl, beat the 1 cup sugar and shortening with an electric mixer until well combined. Beat in molasses; beat in the egg. Add the flour mixture and beat until combined.

Shape the dough into 1-inch balls. Roll balls in sugar and place 2 inches apart on an ungreased cookie sheet. Bake at 375˚F oven for 8 to 10 minutes, or until edges are set and tops are crackled. Cool on a cookie sheet for 1 minute. Transfer to wire racks to cool completely.

ILLLUSTRATIONS BY Kylie Lunar, age 12

clevelandclinic.org/HealthHub

© 2

013 C

leve

land

Clin

ic

Calories ............. 74

Protein ............... 1 g

Total fat ............. 4 g

Cholesterol ......... 5 mg

Carbohydrates .... 10 g

Sodium .............. 70 mg

Makes 5 cookies.

Serving size: 1 cookie

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