I wanted to try some new cookies recipes this year. I know gingerbread cookies are a big hit around the holidays but I have never made them. I asked Luke if he would prefer gingerbread men or gingersnaps. He voted for gingersnaps. I found this recipe on the Taste of Home website. I receive an e-newsletter from Taste of Home and for the month of December they had a cookie countdown, where a different cookie was featured each day. The Oatmeal Gingersnaps was the recipe of the day towards the beginning of the month. They are delicious and stay nice and soft. Once again, another hit with my co-workers, especially Heather because she loves ginger cookies! ENJOY!
1/2 cup shortening
1 cup sugar
1/4 cup molasses
1-1/2 cups all-purpose flour
3/4 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine the dry ingredients; gradually add to creamed mixture and mix well. Roll into 1-in. balls; roll in additional sugar.
Place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10 minutes or until set (do not overbake). Remove to wire racks to cool. Yield: about 3-1/2 dozen.
Nutrition Facts: 1 serving (1 each) equals 68 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 46 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.
PS Sorry, no picture on this one :)