"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Gingersnaps Recipe

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This recipe for Gingersnaps, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Habiger - Communications & Public Relations
Added: Wednesday, November 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c packed brown sugar
¾ c vegetable shortening
1 egg
¼ c dark molasses
1 ½ c all-purpose flour
1 c quick oats
2 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
¼ tsp salt
sugar

Directions:
Directions:
Preheat oven to 350°. Combine the brown sugar and shortening; beat until creamy. Stir in egg and molasses. Combine flour, oats, baking soda, ginger, cinnamon and salt. Add to creamed mixture; mix well. Chill 1 hour. Grease cookie sheet. Roll dough into 1-inch balls and roll in sugar. Place on prepared cookie sheet 2 inches apart. Bake 8 to 10 minutes or until lightly browned. Let stand 5 minutes before removing to racks to cool.

Number Of Servings:
Number Of Servings:
4 dozen
Preparation Time:
Preparation Time:
2 hrs
Personal Notes:
Personal Notes:
Note: Do not attempt to make larger than one-inch balls or they won’t flatten out and bake all the way through. Cookies will be very soft when first out of the oven but firm up quickly as they cool. Keep in an airtight container and eat within 2-3 days.

 

 

 

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