"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Gingersnaps Recipe

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

Sara DuBay
Added: Friday, November 9, 2007


3/4 c. margarine
1 c. brown sugar-packed
1/4 c. molasses
1 egg beaten
2 1/4 c. flour
1 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
2 tsp. baking soda
1/4 tsp. salt

Sift dry ingredients. Cream sugar and shortening, add molasses and egg, sift in dry ingredients. Add 1 c. raisins (optional). Roll into small balls and roll in sugar. Bake at 350 for 12 to 15 minutes. Don't over bake, they will rise up and sort of crackle.

Use margarine rather than shortening; it makes for a softer cookie.




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