Gingersnap Cookies

This was part of my Christmas baking, and we gifted some, but these were so scrumptious that they will definitely be joining my cookie arsenal.  Just enough sweet to curtail my incessant sweet tooth, but not a total sugar overload.  I ate probably half the batch by myself...  What?  The baby made me do it...

I found this recipe on My Crazy Life as a Farmer's Wife and adapted it.

GINGERSNAP COOKIES 

Ingredients:
1/2c. vegetable shortening
1/2c. butter
1 1/2 c. sugar
1/4c. molasses
2 eggs
4c. flour
1/2 tsp salt
2 tsp. baking soda
2 tsp. ground ginger
1 1/2 tsp. ground cloves
1 tsp. ground cinnamon
1/4c. milk

Directions:
1.  In a large bowl, cream together butter, shortening, and sugar until light and fluffy.  Beat in the molasses, milk and eggs.  Slowly add your flour, salt, soda, ginger, cloves, and cinnamon.  Blend thoroughly until combined and smooth.

2.  Roll dough into 1 1/2 inch balls.  Roll tops of the balls in granulated sugar.

3.  Place on a lightly greased cookie sheet and bake at 350 degrees for ten minutes.  Cool on a wire rack and store in an air tight container or in zippy bags.

Makes about 48 cookies

These cookies were moist and had the perfect blend of spices.  These will definitely be made in this house again.  It's perfect for my sweet tooth, but not overwhelming.  You can dip your cooled cookies in white chocolate or almond bark, if you want.  I decided I liked them better without.

And my back was killing me at this point.  It didn't really sound like a lot of fun to spend another 30 minutes on my feet, dipping cookies.

Some times, simple is better.