Slice & Bake Gingersnap Cookies
Ingredients:
2 cups vegetable shortening
3 cups sugar
3 eggs
3/4 cup molasses
6 cups flour
2 Tablespoons baking soda
1 teaspoon salt
2 Tablespoon ground ginger
1 Tablesoon ground cinnamon
Directions:
Cut four 14" x 12" pieces of waxed paper or plastic wrap; set aside. In a bowl, cram shortening and sugar. Beat in egg and molasses; set aside. In a bowl, combine flour, baking soda, salt, ginger, and cinnamon. Gradually stir flour mixture into egg mixture until blended.
Divide dough into four pieces. Shape each piece into a 8 to 10 inch roll. Wrap rolls in waxed paper or plastic wrap. Store in freezer. Use within 6 months. Makes 4 rolls of dough or about 12 dozen cookies
TO BAKE GINGERSNAP COOKIES
Preheat oven to 350 degrees. Cut slightly thawed dough into 1 1/3 inch slices. Cut each slice into fourths. Roll each piece into a ball. roll each ball in granulated sugar. Place balls on an ungreased baking sheet about 1 1/2 inches apart. Bake 8 to 10 minutes until set around edges with cracked tops. Don't over bake remove cookies from baking sheets and cool on wire racks.
Makes approx: 30-36 cookies
SLICE & BAKE PEANUT BUTTER COOKIES
INGREDIENTS:
2 cups vegetable shortening
2 cups sugar
2 cups packed brown sugar
2 cups creamy or chunky peanut butter
2 teaspoons vanilla
4 eggs
5 cups flour
4 teaspoons baking soda
Directions:
Cut four 14 " x 12" pieces of waxed paper or plastic wrap; set aside. Cream shortening, both sugars, and peanut butter in a large bowl. Beat in vanilla and eggs until light and fluffy. In a large bowl, combine flour and baking soda. Gradually stir flour mixture into egg mixture until blended.
Divide dough into 4 equal pieces. Shape each piece into 8 to 10 inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Store in freezer. Use within 6 months. Makes 4 rolls of dough or about 12 dozen cookies.
To Bake Peanut Butter Cookies:
Preheat oven to 350 degrees. Cut dough into 1 inch thick slices. Cut each slice into fourths. roll each piece into a ball. If desired roll each ball into a bowl of sugar (optional). Place balls on an ungreased baking sheet about 1 1/2 inches apart. Use fork tines to flatten cookies in a criss-cross design. Bake 8 to 10 minutes until lightly browned around edges. Remove cookies from baking sheet and cool on wire racks. Makes about 36 cookies.
To Bake Peanut Blossom Cookies:
Additional ingredient to buy: A bag of Hershey kisses, unwrap enough for one on each cookie:
Preheat oven to 350 degrees. Cut dough into 1 inch thick slices. Cut each slice into fourths. roll each piece into a ball. Roll each ball into a bowl of sugar. Place balls on ungreased baking sheet about 1 1/2 inches apart. Do not flatten cookies. Bake 8 -10 minutes until lightly browned around edges. Immediately after removing cookies from oven place one Hershey kiss on top of each cookie and lightly press down to flatten cookie just a bit. Remove cookies from baking sheet and cool on wire racks. Makes about 36 cookies.
