This recipe for Cookie Jar Gingersnaps, by Kris Wellner, is from Hutter Family Cookbook Project ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cups flour 2 T. ground ginger 2 tsp baking soda 2 tsp cinnamon 1/2 tsp salt 3/4 cup shortening 1 cup sugar 1 egg 3/4 cup molasses or honey
Sift dry ingredients. Cream shortening and sugar. Stir in egg and molasses. Stir in dry ingredients. Refrigerate a couple of hours until dough is easy to handle. Form into small balls and roll in granulated sugar. Place two inches apart on greased cookie sheet. Bake 350º for 12-15 minutes until tops crack. Makes 4 dozen
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