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Good Gingersnaps Recipe

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

Contributor:  
Contributor:  
Maxine Brauer Hanson

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c shortening
1 c sugar
1 egg
4 tbsp molasses
2 tsp soda
2 tsp ginger
1 tsp nutmeg
1 tsp cinnamon
pinch salt
2 c flour

Directions:
Directions:
Cream shortening and sugar. Add egg and molasses and mix well. Combine dry ingredients, add to creamed mixture, and mix thoroughly. Shape into walnut size balls, roll in sugar, place on cookie sheet and place in refrigerator. Chill 2 hours. Bake at 350 until firm.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
These are the BEST Gingersnaps! From notes on Mom's "well used" recipe card, she got the recipe from Eleanor McInnes. Enjoy.

 

 

 

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