This recipe for Ginger Snaps, by Jo-Ann Little, is from The DeBaise Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3/4 cup Crisco 1 cup sugar 4 Tbsp. molasses 1 egg 2 cups flour 1/2 tsp. salt 1 tsp. cloves 2 tsp. baking soda 1 tsp. cinnamon 1 tsp. ginger
Cream together Crisco, sugar and molasses. Then add 1 egg. Add remaining ingredients and blend. Roll into small balls and dip into sugar. I use red & green colored sugar at Christmas time. Bake 13-15 minutes at 350º.
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