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Oatmeal Gingersnaps Recipe

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This recipe for Oatmeal Gingersnaps, by , is from The Best Cookbook Ever for Jovanna and Tyler, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paula Adams


1 cup packed light brown sugar
3/4 cup vegetable shortening, (Crisco)
1 egg
1/4 cup light Karo syrup
1 1/2 cups all purpose flour
1 cup old fashioned or quick oats, uncooked
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup or more sugar

Combine light brown sugar and shortening; beat until creamy. Stir in egg and Karo syrup.
Add flour, oats, baking soda ginger, cinnamon and salt to the creamed mixture and mix well. Chill dough for 1 hour.
Lightly grease a cookie sheet and preheat the oven to 350. Sprinkle about 1/2 cup granulated sugar on a plate and spread it out.
Roll spoonfuls of dough into 1 inch balls, then drop balls into sugar and roll around to cover.
Place sugared dough balls on cookie sheet 2 inches apart. Bake 8 o 10 minutes or until lightly browned.
Let stand 3 minutes before removing to racks to cool

Number Of Servings:
Number Of Servings:
4 dozen




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