"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Gingersnap Cookies Recipe

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This recipe for Gingersnap Cookies, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 6, 2009


3/4 cup Butter or Margarine
1/2 cup Sugar
1/2 cup Brown Sugar -- packed
1/4 cup Dark Molasses
1 Egg
2 1/4 cups Flour
1 1/2 teaspoons Baking Soda
1/4 teaspoon Salt
2 teaspoons Cinnamon
2 teaspoons Ginger

In a mixing bowl, cream butter, sugars, molasses and egg. Combine the
flour, baking soda, salt, cinnamon and ginger; add to the creamed mixture
and mix well. Cover and refrigerate for 1 hour. Roll out the dough on a
lightly floured surface to 1/8 inch thickness and cut into desired shapes (2
1/2 inches) Place on ungreased baking sheets. Bake at 375 degrees F for
5 - 6 minutes or until set (do not overbake). Remove from pans to cool on
wire racks.




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