"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Gingersnaps Recipe

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

Contributor:  
Contributor:  
Susan Vinson
Added: Sunday, September 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. shortening
1 c. sugar
1 egg
1/4 c. molasses
2 c. flour; sifted
1 1/2 tsp. baking soda
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. ginger
1/2 c. sugar

Directions:
Directions:
Cream together shortening and 1 c. sugar. Add egg and molasses; beat until smooth. Sift dry ingredients, add to mixture, beat until smooth. Let sit for 30-45 minutes. Roll into teaspoon size balls and roll in 1/2 c. sugar. Place on ungreased cookie sheet or baking stone. Bake in a 350 preheated oven for 8 to 10 minutes.

 

 

 

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