Steps to Prepare Chicken Schnitzel Strips Recipe

Gingersnap Strips

Schnitzel and sumac slaw sandwich recipe.

Recipe Summary Gingersnap Strips

I have been making these spicy cookies for about 30 years, and they are always a hit! I have tweaked the recipe over the years, and they are truly addictive!

Ingredients | Chicken Schnitzel Strips Recipe

¾ cup shortening

1 cup white sugar

1 egg

¼ cup molasses

2 cups all-purpose flour

2 teaspoons baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper, or you may use ungreased cookie sheets.

In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and molasses. Combine the flour, baking soda, salt, cinnamon, ginger and cloves; stir into the batter until it forms a dough. The dough may seem a bit crumbly, but that is ok. Keep mixing and it will come together.

Remove dough from the bowl, and knead for a few turns. Pat out into a square, and divide into 6 equal pieces. Roll each piece out into a 12 inch long log. Place 3 logs onto each cookie sheet. Wet the tops of the logs with a little bit of water using your fingertips, then sprinkle with sugar.

Bake for 10 to 12 minutes in the preheated oven. Allow the cookies to cool for a couple of minutes, then slice the bars diagonally into 1 inch pieces using a knife or pizza cutter. Remove from cookie sheets to cool on wire racks. When completely cool, store in an airtight container at room temperature.

Info | Chicken Schnitzel Strips Recipe

prep: 20 mins cook: 12 mins total: 32 mins Servings: 60 Yield: 5 dozen

TAG : Gingersnap Strips

Desserts, Cookies, Spice Cookie Recipes,