"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Ginger Snaps Recipe

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This recipe for Ginger Snaps, by , is from FAMILY FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Dahlman
Added: Sunday, August 12, 2007


1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups flour
2 baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. salt

Mix brown sugar, molasses, egg and shortening. Stir in flour, cinnamon, baking soda, ginger, cloves and salt. Refrigerate for 2 hours. Heat oven to 375. Shape dough into balls. Dip tops in sugar. Place balls, sugar side up, about 3 inches apart on lightly greased cookie sheet. Bake cookies just until set, about 10 to 12 minutes. Remove from cookie sheet immediately.




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