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Ginger Thins Recipe

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

Betty Baker
Added: Wednesday, September 23, 2009


3/4 c. Sugar
1/3 c. Butter or Margarine (softened)
1/3 c. Shortening
1/4 c. Molasses
1 Egg
2 1/2 c. Sifted Flour
1 T. Ground Ginger
2 tsp. Baking Soda
1 tsp. Ground Cinnamon
1 tsp. Ground Cloves
1/4 tsp. Pepper

Beat first 5 ingredients for 2 minutes using mixer at medium speed. Reduce speed to low. Add dry ingredients; beat until well mixed. Shape dough into 2 (12") rolls; wrap in waxed paper. Place rolls in plastic bag and seal. Chill rolls 4 hours or until firm. Refrigerate up to 1 week or freeze up to 3 months. Cut each roll into 1/4' - thick slices and place on baking sheets 2" apart. With bottom of greased glass dipped in sugar, flatten each slice. Bake in 375 oven 8 to 10 minutes.




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