Chewy Dunking Snaps

Chewy Dunking Snaps 001


3/4 cup Shortening

1 cup Sugar

1 Egg

1/3 cup Molasses


Sift and Add:

2 1/3 cup sifted Flour

1/4 teaspoon Salt

2 teaspoons Baking Soda

1/2 teaspoon Cloves

1 teaspoon Ginger

1 teaspoon Cinnamon


Mix well.  Shape into one inch balls, dip in sugar. Bake on an ungreased baking sheet at 375 for 12 to 15 minutes.

I made these with our granddaughter over the weekend, after some coaxing from her to make ‘cookie balls’ as she calls them.  They were some of my dad’s favorite cookies.  The sent of the spices fills the house and makes me think of him.

© Drusilla Mott and, 2017


I normally would use other shaped cutters and colored frosting, but re-injured my shoulder while decorating the house and have taken a short cut this year.


1 cup shortening

1 cup sugar

2 eggs

1 teaspoon vanilla

2 3/4 cups flour

3/4 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Cream shortening and sugar.  Beat in eggs and vanilla.  Blend in dry ingredients.  Chill at least 3 hours.  Roll out and cut with cookie cutters.  If you choose, you can sprinkle with colored sugar before baking, or frost after baked cookies have cooled.  Bake at 375 for 8-10 minutes.


(This recipe comes from a 1975 Wilton instruction booklet and makes 3 1/2 cups of frosting)

1/2 cup butter or margarine

1/2 cup solid vegetable shortening

1/8 teaspoon salt

1 1/2 teaspoons vanilla

5 cups confectioner’s sugar  (there are 4 cups to a pound)

1/4 cup and 1 tablespoon milk.

Cream butter and shortening in a large mixing bowl using an electric mixer.  Add vanilla and salt.  Gradually add sugar one cup at a time, beating well after each addition.  Add milk and beat at high speed until light and fluffy.

I find with my small hand mixer, it is difficult to mix all the sugar in as the consistency is too stiff for the mixer to handle well.  If this happens, I add the milk after two or three cups of sugar, mix it well and then add the remaining sugar.

© Drusilla Mott and, 2011