Country Raisin Gingersnaps

Serves: 5
Total Calories: 950
Yield: 3-1/2 dozen


3/4 cup shortening
1 cup sugar
1 egg, beaten
1/2 cup molasses
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1 1/2 cups raisins, chopped


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.

Nutritional Facts:

Serves: 5
Total Calories: 950
Calories from Fat: 269

This Country Raisin Gingersnaps recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.

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