"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Oatmeal Gingersnaps Recipe

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This recipe for Oatmeal Gingersnaps, by , is from Family And Friends Book Of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Richelle Gillette Janiec


c. shortening
1 c sugar
1 egg

1 c. all purpose flour
c. old fashioned oats
1 tsp. baking soda
1 tsp. ginger
tsp. salt
tsp. ground cloves

Heat oven to 350

In large mixing bowl, cream shortening an sugar until light and fluffy. Beat in eggs and molasses.

Combine dry ingredients and gradually add to the creamed mixture.

Roll into 1 inch balls, roll balls in additional sugar.

Place 2 inches apart on greased baking sheet.

Bake for 10-12 minutes.

Number Of Servings:
Number Of Servings:
30-35 cookies




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