"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Ginger Snaps Recipe

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

Contributor:  
Contributor:  
Mickey Brending
Added: Sunday, March 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
3/4 cup shortening (don't use butter or margarine)
3 Tbsp dark molasses
2 cups flour
2 tsp baking soda
1/2 tsp cinnamon
1/2 tap ginger
1/2 tsp salt

Directions:
Directions:
Blend sugar, shortening, molasses and egg very well
Sift dry ingredients together and mix in well with first ingredients
Roll into balls the size of a small walnut
Dip tops of cookie balls into granulated sugar
Place on ungreased cookie sheet
Bake at 375 12-15 minutes
Watch closely as they burn easily (bake 8 minutes and then check)

Number Of Servings:
Number Of Servings:
2 dozen cookies
Preparation Time:
Preparation Time:
1 hour

 

 

 

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