Molasses Gingersnaps Recipe

Submitted By: Carole

2 cups 1 cup 2 large 1/2 cup 3 – 1/2 cups 2 tablespoons 2 tablespoons 1 – 1/4 teaspoons 1 teaspoon

sugar Crisco eggs Molasses flour baking soda ginger cinnamon cloves sugar for rolling

Oven Temp: 350° Recipe Cooking Time: 10 to 12 minutes Pan Type: cookie sheet

Molasses Gingersnaps Directions Preheat your oven. Beat sugar & Crisco until fluffy, using medium speed. Beat in eggs & molasses, sift together remaining ingredients (except sugar). Gradually stir or beat into the molasses mixture. Shape into 1 inch balls, roll in the sugar and place on an ungreased cookie sheet. Bake for allotted time or until bottoms are lightly browned. Remove from oven and cool on racks. Recipe Yields: about 7 dozen cookies

Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!