"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Gingersnaps Recipe

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This recipe for Gingersnaps, by , is from What's Cooking In The Neighborhood , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandi Olson
Added: Wednesday, October 15, 2008


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

Cream together shortening, brown sugar, molasses and egg until light and fluffy. Sift together dry ingredients; stir into molasses mixture until blended. From in small balls. Roll in sugar and place 2 inches apart on greased cookie sheet. Bake @ 375 about 10 in. Remove from pan immediately. Makes about 5 dozen cookies.
*Secret to soft, tasty cookies is...Add a little extra of the spices and cook for 9 min. instead of 10.




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