Rusty's Giant Gingersnaps
2 c. flour l
2 t. cinnamon l
2 t. ginger Stir together in small bowl.
1 t. b. soda /
¼ t. nutmeg l
¼ t. salt l
½ c. butter or marg., softened l
¼ c. shortening Beat together until fluffy.
¾ c. sugar /
½ c. brown sugar, packed l
1/3 c. molasses Beat into sugar mixture, then gradually add flour mixture.
1 lg. egg /
1/3 c. granulated sugar, spread on dinner plate or pie tin
Refrigerate dough for 1 hour.
Preheat oven to 350˚; lightly grease 2 large cookie sheets. Measure ¼ c. dough, roll into ball and then roll in sugar to coat. Arrange 4” apart on cookie sheets, about 5 cookies on each. Bake about 18 minutes, switching position of sheets halfway through. (They may need a couple more minutes after this.) Cool on sheets 5 minutes; transfer to racks and cool completely. Can be frozen individually for quite some time. Makes 10 cookies.