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Nutrition Facts
Serving Size 1 dozen 272g Recipe makes 4 dozen)
Calories 1095
Calories from Fat 366		(33%)
Amount Per Serving		%DV
	Total Fat 40.7g	62%
	Saturated Fat 10.2g	50%
	Monounsaturated Fat 17.7g
	Polyunsaturated Fat 10.6g
	Trans Fat 0.0g
Cholesterol 52mg		17%
Sodium 1252mg		52%
Potassium 1129mg		32%
Total Carbohydrate 179.2g		59%
	Dietary Fiber 4.4g	17%
	Sugars 105.8g
Protein 10.6g		21%
how is this calculated?

Raisin Gingersnaps

Recipe #191617 | 1¾ hours | 1½ hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Tom H.
Oct 23, 2006

Here's a great variation on the classic gingersnap. I found this recipe in ony of my mom's old cookbooks, the "Clarks Mills United Methodist Church Centennial Cookbook: 1883-1983," and comes from one Eleanor (Redfoot) Creddle.

4 dozen (change servings and units)

Ingredients

3/4 cup shortening
1 cup sugar
1 egg
1/2 cup molasses
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 teaspoons baking soda
1 1/2 cups raisins
sugar, to coat

Directions

1
Combine shortening, sugar, egg and molassas. Beat until incorporated.
2
In a bowl, combine flour, baking soda, salt, ginger, cinnamon and cloves. Slowly add to your mixer. Mix until combined. Add raisins, mix on low speed until incorporated.
3
Chill in the refrigerator for 1 hour.
4
Heat oven to 375 degrees.
5
Shape dough into small balls (about 1 inch), roll in sugar.
6
Place on lightly greased cookie sheet. Bake for 8-10 minutes.
7
Remove and cool.