These large crisp molasses rounds will remind you of Grandma's gingerbread cookies.
| 1/2 |
|
cup LAND O LAKES® Butter, softened |
| 1/2 |
|
cup firmly packed brown sugar |
| 1/4 |
|
cup shortening |
| 3/4 |
|
cup molasses |
| 1 |
|
LAND O LAKES® All-Natural Egg |
| 3 |
|
cups all-purpose flour |
| 1 |
|
teaspoon baking soda |
| 1 |
|
teaspoon ground cinnamon |
| 1/2 |
|
teaspoon ground ginger |
| 1/4 |
|
teaspoon salt |
| 1/4 |
|
teaspoon ground cloves |
|
|
Sugar |
Combine butter, brown sugar, shortening, molasses and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking soda, cinnamon, ginger, salt and cloves. Beat until well mixed. Cover; refrigerate until firm (1 to 2 hours).
Heat oven to 375° F. Shape dough into 1 1/2-inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets. Flatten balls with glass dipped in sugar. Bake for 8 to 11 minutes or until set.
