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Hanson's Ginger Cookies Recipe

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This recipe for Hanson's Ginger Cookies, by , is from Donna Bobst Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Bobst

Category:
Category:

Ingredients:  
Ingredients:  
1 c margarine
1 c sugar
1 c light molasses
1 T vinegar
2 slightly beaten eggs
5 1/2 c flour
1 t cinnamon
1 t ginger
1 t soda
1/2 t salt

Directions:
Directions:
Combine margarine, sugar, molasses and vinegar in q 2 quart saucepan. Bring slowly to a boil. Remove from heat, cool to room temperature. Add eggs to the cooled mixture. Mix flour, cinnamon, ginger, soda and salt together and stir into the molasses mixture until dough is smooth and satiny. (At this point, dough is extremely soft, but it firms up when it is refrigerated.) Divide into 2 portions. Wrap in plastic wrap and chill for at least 2 hours. (Can be refrigerated for several days if necessary.) Let stand at room temperature a few minutes until it is pliable enough to roll. Roll out and cut with your favorite cookie cutters. No flour is needed to roll out these cookies. Bake on lightly greased tins at 375 for 7-10 minutes. Baking time depends on size and thickness of cookies.

 

 

 

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