"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Ginger Snaps Recipe

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This recipe for Ginger Snaps, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracy Astle
Added: Sunday, November 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. shortening
1 c. sugar
1 egg, well beaten
4 T. molasses
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ginger
1 tsp. cinnamon
sugar to roll dough balls in

Directions:
Directions:
Preheat oven to 350. Mix all ingredients together well. Form dough into small balls, then roll in sugar to coat. Place on ungreased cookie sheet 1 1/4 inches apart. Bake for 8 -10 minutes.

Number Of Servings:
Number Of Servings:
about 4 dozen
Preparation Time:
Preparation Time:
5 -10 mins -
Personal Notes:
Personal Notes:
These delicious cookies have fond memories of college days. I got this recipe from a visiting teacher. No wonder I love the visiting teaching program!

 

 

 

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