"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Ginger Snaps Recipe

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

Contributor:  
Contributor:  
Leslie Burt
Added: Saturday, November 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 cup flour
2 tsp. soda
2 tsp. cloves
1 tsp. ginger
4 tsp. cinnamon
2 cup sugar
1 1/2 cup shortening
1 1/2 cup molasses

Directions:
Directions:
Mix all wet ingredients together and mix well. Then in separate bowl mix all dry ingredients. If you are using any kind of mixer I would add up to 1 extra cup of flour. The doe needs to be rolled into balls. Roll into even sized balls, and roll in sugar and cinnamon. Bake at 350 for 9 to 12 minutes, depending if you want them soft or crispy.

Number Of Servings:
Number Of Servings:
3 doz.
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is everyone's favorite cookie, but can be tricky for some reason.

 

 

 

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