Ginger Snaps

1. 1

   Preheat oven to 350 degrees.

2. 2

   Cream together the sugars, molasses, shortening, butter, egg, and vanilla in a large bowl. Beat with an electric mixer until smooth.

3. 3

   In another large bowl combine the flour, baking soda, ginger, salt, cinnamon, and cloves.

4. 4

   Pour the dry mixture into the wet mixture and beat while adding the water. Continue to mix until ingredients are incorporated. Refrigerate dough until easy to handle.

5. 5

   Measure a heaping teaspoon of dough at time. Roll the dough into a sphere between the palms of your hands then press the dough onto the cookie sheet. At this point you can roll in granulated sugar if desired. Flatten to about 1/8-inch thick.

6. 6

   Bake cookies for 10-14 minutes or until edges begin to brown and cookies are crispy when cool.

No additional tips available.