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GINGERSNAPS


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Serves 4 dozen | Prep Time 20 | Cook Time 12

Why I Love This Recipe

Gingersnaps are believed to have originated in Germany and were traditionally used for their medicinal properties, such as aiding digestion and reducing nausea.


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


Directions

Sift together flour and next 4 ingredients; set aside.


Cream the shortening; gradually beat in sugar. Continue beating 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, one at a time, between palms of hands.


Roll in sugar.


Place about 2 inches apart on ungreased cooky sheets.


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


Remove from sheets; cool on a wire rack. Makes about 4 dozen.


Pairs Well With

Hot apple cider


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