Cardamom Snaps
Recipe: #21781
November 17, 2015
"A variation on gingersnaps."
Original is 48 servings
Ingredients
Nutritional
- Serving Size: 1 (17.6 g)
- Calories 78.7
- Total Fat - 3.6 g
- Saturated Fat - 0.7 g
- Cholesterol - 4.3 mg
- Sodium - 28.7 mg
- Total Carbohydrate - 11.1 g
- Dietary Fiber - 0.2 g
- Sugars - 6.5 g
- Protein - 0.8 g
- Calcium - 6 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 375F.
Step 2
In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, 1-1/2 teaspoons of the cardamom, and the cinnamon. Beat on medium to high speed until combined.
Step 3
Beat in molasses and egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.
Step 4
Shape dough into 1-inch balls. Roll balls in mixture of granulated sugar and remaining 1/2 teaspoon cardamom to coat. Place balls 2 inches apart on an ungreased cookie sheet.
Step 5
Bake about 10 minutes or until edges are set and tops are slightly cracked.
Step 6
Cool on wire rack.
Tips
No special items needed.
3 Reviews
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