"The belly rules the mind."--Spanish Proverb

Soft Ginger Snaps Recipe

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This recipe for Soft Ginger Snaps, by , is from A Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy Brewster

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups vegetable oil
2 cups sugar
2 eggs
1/2 cup light molasses
4 cups flour
4 tsp. baking soda
1 tsp. salt
1 T. ginger
2 tsp. cinnamon
Granulated sugar for coating

Directions:
Directions:
Beat oil, sugar, eggs and molasses together well. Add dry ingredients and mix well. Refrigerate dough for 1 hour. Preheat oven to 350. Form into balls. Roll each ball in granulated sugar and bake on ungreased baking sheet for 6 to 8 minutes. Do not over bake. Cookies will be puffy when removed from oven, but will flatten as they cool. Tops will look cracked. Cool on rack.

Personal Notes:
Personal Notes:
Wendy's very favorite cookie.

 

 

 

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