"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Gingersnaps Recipe

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This recipe for Gingersnaps, by , is from The Story Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patricia Story
Added: Sunday, October 23, 2005


2 1/4 cups flour
2 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
1 cup packed brown sugar
3/4 cup shortening or cooking oil
1/4 cup molasses
1 egg
sugar (optional)

Stir together flour, baking soda, ginger, cinnamon, cloves, and
salt. In a large mixer bowl combine brown sugar, shortening or
cooking oil, molasses, and egg. Beat well. Add flour mixture
and beat until well mixed. Shape the dough into 1-inch balls.
Roll in sugar, if desired. Place 2 inches apart on an ungreased
cookie sheet. Bake in a 375 degree oven about 10 minutes or
until done. Remove and cool.

Number Of Servings:
Number Of Servings:




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