Country Raisin Gingersnaps Recipes

Steps:

• In a large bowl, beat shortening with an electric mixer on high speed until creamy. Gradually beat in sugar until fluffy. Add egg; beat until blended. Reduce mixer to medium speed; beat in molasses and set aside. Sift flour, baking soda, salt and spices; gradually add to shortening mixture. Fold in raisins. Turn dough out onto a sheet of aluminum foil. Wrap and refrigerate for one to 2 hours. Form into one-inch balls and roll in sugar; place on greased baking sheets. Bake at 375 degrees for 10 to 12 minutes, until tops of cookies are crackled. Let stand for 2 minutes before removing cookies from baking sheets.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Chop raisins, as this makes the cookie chewy as well as crunchy. Beat together shortening, sugar, and egg. Blend in molasses. Blend in flour sifted with soda, salt, and spices. Mix in raisins. Chill dough. Shape dough into small balls and roll in additional sugar, if desired. Place on lightly greased baking sheet. Bake in moderately hot oven 375°, 8-10 minutes. Remove to cooling rack.

Steps:

• Cream together shortening and suger Beat in eggs and molasses Sift toether flour, soda, salt and spices, add to creamed mixture Mix in raisins, chill dough 30 minutes Roll into 1" bass and roll in additional sugar Place 2" apart on a greased baking sheet Bake 375 for 8-10 minutes

Steps:

• Cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together the next 6 ingredients; gradually beat into creamed mixture, and mix well. Refrigerate, covered, for at least 4 hours., Preheat oven to 350°. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 in. apart on lightly greased baking sheets., Bake until edges are lightly browned and tops are set and starting to crack, 8-10 minutes. Cool for 2 minutes before removing to wire racks.