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Ginger Snaps recipe

Old-fashioned, crinkle-topped ginger snaps.

Recipe: Ginger Snaps

2 cups all-purpose flour1 teaspoon ground ginger1 teaspoon ground cinnamon2 teaspoons baking soda1/2 teaspoon salt3/4 cup vegetable shortening1 cup granulated sugar1/4 cup light molasses1 large eggSugar for rolling

  • Preheat oven to 350°F (175°C).
  • In medium bowl combine flour, ginger,cinnamon, baking soda and salt; set aside.
  • Cream together shortening and sugar, addegg and beat until fluffy. Stir in molasses andmix well. Stir in flour mixture until just mixed
  • Form tablespoonfuls of dough into roundballs. Roll tops of balls in sugar. Place on a cookie sheet about2-inches apart. (These cookies flatten as they bake.)
  • Bake for exactly 9 minutes. Transfer cookiesto wire racks to cool completely.

    Makes 3 dozen.


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