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Ginger Snaps Recipe

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

Evelyn Lingenfelter


1-1/2 cups Shortening
2 cups sugar
1/2 cup Brer Rabbit molasses (gold label)
2 eggs
4 tsp. Baking soda
4 cups sifted all-purpose flour
1 tsp. Ginger
2 tsp.Cinnamon
1 tsp. Salt

Melt shortening in a 3 or 4 quart pan over low heat.
Remove from heat; let cool.
Add sugar, molasses and eggs; beat well.
Sift together flour, baking soda, ginger, cinnamon and salt.
Add to the first mixture and mix well.
Form 1-inch balls.
Roll in granulated sugar and place on greased cookie sheet 2 inches apart.
Bake @ 375 for 8-10 minutes.




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