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Gingersnap Cookies Recipe

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

Contributor:  
Contributor:  
Diana Gilliam
Added: Saturday, February 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup Crisco Shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups plain flour
1/4 cup cocoa
1 1/2 tsp. soda
2 1/2 tsp. ginger
1/2 tsp. salt

Directions:
Directions:
Cream shortening and sugar until fluffy. Add egg. Beat well. Stir in molasses. Sift dry ingredients together. Add to creamed mixture. Stir well. Shape in 1" balls. Roll in sugar. Place 2" apart on lightly greased cookie sheet. Bake at 350 8 to 10 minutes. Makes about 4 dozen.

 

 

 

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