Gingersnaps

¾ cup parve shortening
1 egg
¼ cup dark molasses
1¼ cups sugar
2 cups all-purpose flour
2 teaspoons ginger
1½ teaspoons cinnamon
½ teaspoon allspice
1½ teaspoons baking soda
¾ teaspoon salt

Preheat the oven to 350°F.

Cream the shortening, egg, molasses, and 1 cup of sugar in a large bowl. Sift the flour, spices, baking soda, and salt in another bowl. Beat the dry ingredients into the wet mixture.

Form the dough into walnut-size balls. Roll the balls in the remaining sugar. Bake on cookie sheets for 15 minutes.

For pie crust: Grease two 9-inch pie pans. Divide the dough between the two pans. Flour your hands and press the dough evenly into each pan. 

This is the perfect crust for Pumpkin Pecan Pie

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