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King Size Gingersnaps Recipe

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This recipe for King Size Gingersnaps, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gehres, Gerry
Added: Sunday, June 14, 2009


2 c flour
3/4 c shortening
1/2 tsp salt
1 cup sugar
1 tsp cloves
1 egg
1 tsp ginger
1/4 c light molasses
1 tsp cinnamon
granulated sugar
3 tsp baking soda

Heat oven to 350F. Sift the first six ingredients together. Cream shortening until light and fluffy, gradually adding 1 cup sugar. Blend in egg and molasses; then stir in flour mixture until well blended. Shape dough into 1 1/2 inch balls; roll in sugar; place 3 inches apart on ungreased cookie sheets. Flatten with fingers; sprinkle with more sugar. Bake 8 to 10 minutes. Let stand a minute before removing from sheets. Makes 18 cookies.




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