Honey Ginger Snaps the Editors of Publications International, Ltd.
Honey Ginger Snaps
Makes 3-1/2 dozen cookies
|2||cups all-purpose flour|
|1||tablespoon ground ginger|
|2||teaspoons baking soda|
|1/8||teaspoon ground cloves|
|1/4||cup (1/2 stick) butter, softened|
|1-1/2||cups sugar, divided|
- Preheat oven to 350°F. Grease cookie sheets. Combine flour, ginger, baking soda, salt and cloves in medium bowl.
- Beat shortening and butter in large bowl with electric mixer at medium speed until smooth. Gradually beat in 1 cup sugar until blended; increase speed to high and beat until light and fluffy. Beat in honey, egg and vanilla until fluffy. Gradually stir in flour mixture until blended.
- Shape dough into 1-inch balls. Place remaining 1/2 cup sugar in shallow bowl; roll balls in sugar to coat. Place 2 inches apart on prepared cookie sheets.
- Bake 10 minutes or until golden brown. Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely. Store in airtight container up to 1 week.
|Total Fat||4 g|
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