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Ginger Snap Cookies Recipe

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This recipe for Ginger Snap Cookies, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth DiBuono
Added: Monday, January 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 cups flour
1 cup molasses
1 cup solid Crisco
1 teaspoon ginger
1 teaspoon salt
1 teaspoon baking soda

Directions:
Directions:
Mix all ingredients together. Cover bowl with plastic wrap and let dough rest for at least 20 minutes. Roll into small balls..... about 3/4 teaspoon each. Place on greased cookie sheets. Have a flat bottom glass. Dip the glass in ice water and press each ball dipping the glass in ice water each time. The cookies want to be very thin. Drain any extra water off the cookie sheet. If the cookies are discolored from the water, that is o.k.. It will not show after baking.
Bake at 325 for 8-10 minutes. Remove from cookie sheet to cool.
Makes 50 - 60 cookies

 

 

 

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