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Ginger Snaps


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Serves | Prep Time | Cook Time

Ingredients

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt 3/4 cup shortening
1 cup white sugar 1 egg


Preheat oven to 350 degrees F (175 degrees C).


Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl.


Stir the mixture to blend evenly, and sift a second time into another bowl.


Place the shortening into a mixing bowl and beat until creamy.


Gradually beat in the white sugar. Beat in the egg, and dark molasses.


Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms.


Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands.


Roll each ball in cinnamon sugar, and place 2 inches apart on an un-greased baking sheet.


Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container


Pairs Well With


Notes

Recipe Contributor: Ronda Moore

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