"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Ginger Snaps, by Beth Cunningham, is from Cooking in the Tropics 2,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. shortening 2 beaten eggs 1/4 c. honey 2 c. brown sugar 4 c. flour 2 tsp. baking soda 2 tbsp. ginger 2 tsp. cloves 4 tsp. cinnamon
Combine shortening, eggs, honey and brown sugar. Add dry ingredients and mix well. Roll 2 tablespoons of dough into a ball and then roll in sugar. Bake on greased cookie sheet at 350° for 10-15 minutes.
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