“Taste of Home” Protein Ginger Snaps

READY IN 20 MINUTES

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Ingredients:

• 1 3/4 cups all-purpose flour

• 1 cup sugar

• 3/4 cup vegetable shortening

• 1/4 cups cricket powder

• 1/4 cup molasses

• 1 egg

• 1 tbsp ground ginger

• 1 tsp baking soda

• 1 tsp cinnamon

• 1/2 tsp salt

Directions:

1. Preheat the oven to 350F.

2. Beat together the shortening and sugar. Add the egg, beat until light and fluffy, and then add the molasses.

3. In a separate bowl, stir and toss together the flour, cricket powder, baking soda, salt, ginger, and cinnamon. Add the dry ingredients to the first mixture, and beat until smooth and blended.

4. Gather up bits of the dough and roll them into 1-inch balls. Place about 2 inches apart on the cookies have spread and the tops have cracked.

5. Remove from the oven, take the cricket gingersnaps off the baking sheet, and let cool on a rack. Enjoy!