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Ginger Creams Recipe

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

Contributor:  
Contributor:  
Martha Warns Kirkaby (6-5-1896 - 10-14-1989)
Added: Tuesday, October 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 C. sugar
3/4 C. shortening
1/4 C. molasses
1 egg
2 C. flour
2 tsp. soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
TOPPING:
1/2 C. sugar
1 T. cinnamon

Directions:
Directions:
Cream together first 4 ingredients until light and fluffy.
Sift together remaining cookie ingredients and stir into creamed mixture.
Chill dough, then roll into balls the size of a walnut.
Mix together sugar and cinnamon, then dip each ball into mixture.
Put on greased cookie sheets, do NOT press down to flatten.
Bake at 350 degrees until cracked and flattened. (About 10-12 minutes)

Number Of Servings:
Number Of Servings:
4-6 dozen
Preparation Time:
Preparation Time:
1 hour plus chilling time
Personal Notes:
Personal Notes:
Aunt Martha often had these ready tocome out of oven when her children came home from school.

 

 

 

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