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Canadian Ginger Snaps


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

3/4 cup or more shortening
1 Cup W. sugar
1 beaten egg
2 1/2 Cups flour
1 tsp @ cinnamon-ginger-salt
1 1/2 tsp baking soda
3/4 Cup molassas


Cream shortening & sugar.


Add egg and then the remaining ingred.


Drop by tsp on a greased cookie sheet. (try not to use a non stick dark one-they cook different)


Wet the bottom of a glass in water and flatten cookies.


Bake 350--9-11 mins.


Cool 1 min before removing to cooling rack.


any longer and the gingersnaps will be too hard (I like a softer cookie.)


Pairs Well With


Notes

This is a recipe My mom got from her family in Springhill, Nova Scotia and its standed the test of time and another one of thoes keepers. Hope you all enjoy it.

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