"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Gingersnaps Recipe

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This recipe for Gingersnaps, by , is from The Zuelke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Zuelke
Added: Saturday, February 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup shortening
1 cup brown sugar, packed
1 egg
1/4 cup molasses
2 1/4 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon salt
Enough granulated sugar to roll dough

Directions:
Directions:
Mix thoroughly in electric mixer shortening and brown sugar. Add egg and molasses. Blend in remaining ingredients except granulated sugar. Cover and chill at least 1 hour.
Heat oven to 350.
Shape dough by rounded teaspoonfuls into balls, roll balls into granulated sugar and place balls 3 inches apart on lightly greased baking sheet. Bake 10-12 minutes or just until set (do not over cook). Immediately remove from baking sheet.บบบบ

Number Of Servings:
Number Of Servings:
4-5 baking trays
Personal Notes:
Personal Notes:
I always double this for Christmas cookie baking

 

 

 

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