"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

"Soft" Ginger Snaps Recipe

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This recipe for "Soft" Ginger Snaps, by , is from Taste and see that the Lord is good. Psalms 34:8, 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!

Rose Rinaldi


3/4c. shortening
1c. sugar
1/4c unsoldered molasses
1 egg
2c. unbleached flour
1/2tsp salt
1tsp baking soda
1tsp baking powder
1tsp cinnamon
1tsp cloves
1tsp ginger

Preheat oven to 350*. Cream shortening with sugar. Add molasses and egg and beat well. Blend sifted dry ingredients together. Mix all together until well blended. Make walnut-sized balls with dough and dip in granulated sugar before placing on cookie sheets. Bake 10-12 minutes.
Bake minimum for soft and maximum for crisp cookies.




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