(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

DessertsCookies 'Cl' to 'M' >  Ginger Snaps (Island) with Sorbet



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Winner of 2003 Crisco® Well-Oiled Kitchen Recipe Contest
Recipe by Lisa Key, Middlebury, Connecticut

Yield: 40 cookies

3/4 cup Crisco All-Vegetable Shortening
1/4 cup molasses
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 cups sweetened flaked coconut
Sorbet—suggested flavors: mango, lemon, coconut

Heat oven 375ºF.

In large bowl, combine Crisco shortening, molasses, sugar, egg, and vanilla; beat with an electric mixer until blended and creamy.

Combine remaining ingredients except coconut and slowly beat into creamed mixture. Stir in coconut.

Drop batter by cookie-scoopfuls onto baking sheets.

Bake 12 minutes or until lightly golden brown.

Cool 1 minute on baking sheets before transferring cookies to racks to cool completely.

dessert cookie snaps


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.


  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages