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Ginger Snaps, Old Fashioned

Ingredients: 217/10000 Pound(s) baking soda 2 Teaspoon(s) ground ginger 1/6 Ounce(s) salt 1/12 Ounce(s) vanilla extract 1 egg 163/5000 Pound(s) softened butter 2 Ounce(s) shortening 1/4 Cup(s) molasses 160/409 Pound(s) sugar 1/4 Cup(s) water 1/2 Teaspoon(s) ground cloves 1 Teaspoon(s) ground cinnamon Directions: Preheat oven to 350 degrees. Cream together the sugars, molasses, shortening, butter, egg, and vanilla in a large bowl. Beat with an electric mixer until smooth. In another large bowl combine the flour, baking soda, ginger, salt, cinnamon, and cloves. Pour the dry mixture into the wet mixture and beat while adding the water. Continue to mix until ingredients are incorporated. Measure a heaping tsp of dough at time. Roll the dough into a sphere between the palms of your hands then press the dough onto the cookie sheet. Flatten to about inch thick. Bake cookies for 10-14 minutes or until edges begin to brown and cookies are crispy when cool. Comments: Makes 10 dozen cookies
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