"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Soft Gingersnaps Recipe

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This recipe for Soft Gingersnaps, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Manwiller
Added: Wednesday, October 3, 2007


1 1/2 cups flour
1/2 cup whole wheat flour
2 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
1/4 tsp salt

1/2 cup eggs substitute
1/2 cup sugar
1/4 cup packed brown sugar
1/4 cup vegetable oil (I use grapeseed or canola)
1/4 cup molasses

Combine and mix the first 7 ingredients. In a separate bowl combine and mix the rest of the ingredients. Add the wet mixture to the dry mixture and mix well. Drop by teaspoonfuls 2" apart onto greased cookie sheet. Bake at 350F for 8-10 minutes. Makes about 3 dozen cookies.




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