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"The belly rules the mind."--Spanish Proverb

Gingersnaps Recipe

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This recipe for Gingersnaps, by , is from Five Generations of Favorite 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!

Contributor:  
Contributor:  
Margaret Richardson Harward

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
cup vegetable oil
cup molasses
1 large egg
2 cups all-purpose flour
1 tsp baking soda
tsp salt
tsp cinnamon
tsp ginger
tsp ground cloves

Directions:
Directions:
Heat oven to 375. Mx sugar, oil, molasses and egg. Stir in dry ingredients. Dough is stiff (if too stiff, add 1 tsp of water). Divide dough into quarters. Shape each quarter into a strip about 15 inches by 3 inches. Place on ungreased cooking sheet 2 strips to a pan and about 3 inches apart. Press each roll with the heel of your hand to about inch thick. Sprinkle each flattened dough with white sugar. Bake until edges are light brown and tops appear cracked (about 10-12 minutes). Cut each strip into 1 inch pieces.

Personal Notes:
Personal Notes:
When my work friend brought this and other treats to share, they were devoured by lunchtime.

 

 

 

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