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Gingersnaps Recipe

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

Janis Richardson
Added: Monday, October 20, 2008


3/4 cup shortening
1 cup brown sugar (packed)
1 egg
1/4 cup molasses
2-1/4 cups flour
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon salt
Granulated sugar

Mix thoroughly shortening, brown sugar, egg and molasses. Blend in remaining ingredients except granulated sugar. Cover; chill 1 hour.

Heat oven to 375. Shape dough by rounded teaspoonfuls into balls. Dip tops in granulated sugar. Place balls sugared side up 3 inches apart on lightly greased baking sheet. Bake 10-12 minutes or just until set. Immediately remove from baking sheet.

Makes 4 dozen cookies.




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