This recipe for Judy's Ginger Snaps, by Sarah Twedt, is from The Jones Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3/4 c. shortening 1 c. brown sugar 1 egg 1/4 c. molasses 2 1/4 c. flour 2 tsp. soda 1/2 tsp. cloves 1 tsp. ginger 1 tsp. cinnamon 1/4 tsp. salt
Cream together the shortening, sugar, egg, and molasses. Blend in flour, soda, ginger, salt, cinnamon, and cloves. Chill for 1 hour. Heat oven to 375º. Roll dough into balls and dip into white sugar. Bake on greased baking sheet for 8-10 minutes.
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