Ginger-Cocoa Crisps Recipe
Yield:
48 cookies
Prep Time:
half-hour
Cook dinner Time:
12 minutes
Whole Time:
42 minutes
Elements
3/4 c. shortening
1 c. sugar
1 egg
1/4 c. molasses
2 c. all objective flour
1/4 c. unsweetened cocoa
1 1/2 tsp. baking soda
2 1/2 tsp. floor ginger
1/2 tsp. salt
1/4 c. sugar
Directions
Cream shortening; steadily add 1 cup sugar, beating at medium pace of an electrical mixer till mild and fluffy.
Add egg, and beat properly.
Stir in molasses.
Sift flour and cocoa collectively; stir in baking soda, ginger, and salt. Add to creamed combination, stirring properly.
Form dough into 1 inch balls: roll in 1/4 cup sugar.
Place 2 inches aside on flippantly greased cookie sheets.
Bake at 350 levels for 10 to 12 minutes.
Cool cookies fully on wire racks.
Yield: About 4 dozen.
Diet Info:
Yield: 48
Serving Dimension: 1
Quantity Per Serving:
Energy: 77Total Fats: 3gSaturated Fats: 1gTrans Fats: 0gUnsaturated Fats: 2gCholesterol: 6mgSodium: 66mgCarbohydrates: 11gFiber: 0gSugar: 7gProtein: 1g
© Dani Conde
Class: Desserts and Cookies
