| Lucy’s Molasses Gingersnaps |
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| Lucy’s Molasses Gingersnaps presented by Lion d'Or Bed and Breakfast Inn |
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2 cups sugar
1 cup shortening
2 eggs, beaten
½ cup molasses
3 ½ cups flour
2 tsp baking soda
2 tsp ginger
1 tsp ground cloves
1 ¼ tsp cinnamon
Cream sugar and shortening until light and fluffy. Add eggs and molasses and beat well. Stir dry ingredients and add to creamed mixture a small amount at a time. Beat well. Form 1-inch balls, roll in sugar, place on un-greased cookie sheet 2 inches apart and bake in 350° oven 12-15 minutes.
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Recipe contributed on 3/14/2006 by Lion d'Or Bed and Breakfast Inn:
 | Lion d'Or Bed and Breakfast Inn
Enjoy true Maine hospitality at Lion d’Or Bed & Breakfast, an 1886 Victorian inn, conveniently located in-town. Easy walk to shops, restaurants and waterfront activities. Each individually decorat...
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