"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 A Legacy of Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Thiel
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 cups flour
2 teaspoons soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves

Directions:
Directions:
In a large bowl, combine first 4 ingredients; blend well. Stir in remaining ingredients; blend well. Chill dough for easier handling. Heat oven to 375 degrees. Shape dough into 1 inch balls; roll balls in sugar. Place 2 inches apart on greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes or until edges are set. Cool 1 to 2 minutes before removing them from cookie sheet.

Number Of Servings:
Number Of Servings:
48
Personal Notes:
Personal Notes:
Yummy!!

 

 

 

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