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GINGERSNAPS-Almond Meringues-Holiday Rum Balls

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"GINGERSNAPS-Almond Meringues-Holiday Rum Balls"

Serves 4 dozen | Prep Time 20 | Cook Time 12

Why I Love This Recipe

GINGERSNAPS-Almond Meringues-Holiday Rum Balls

Ingredients You'll Need

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


Sift together flour, ginger, baking soda, salt, and cinnamon; set aside.

Cream the shortening; gradually beat in sugar until well blended.

Add egg and molasses; beat well.

Gradually add sifted dry ingredients, stirring until smooth.

Form teaspoonfuls of dough into small balls by rolling them lightly between palms of hands.

Roll the balls in granulated sugar.

Place the balls about 2 inches apart on ungreased cookie sheets.

Bake in a moderate oven at 350°F for 12 minutes or until tops are slightly rounded, crackly, and browned.

Remove from sheets and cool on a wire rack.

Makes about 4 dozen.

Pairs Well With

Coffee or tea

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