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GINGERSNAPS


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Serves 4 dozen | Prep Time 20 | Cook Time 12

Why I Love This Recipe

Gingersnaps date back to the 15th century and were originally used for medicinal purposes. They were believed to help with digestion and alleviate stomach discomfort.


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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