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Gingersnaps

Yield: 48 cookies

Ingredients and directions for this recipe

1 c C and H Brown Sugar; packed 1 ts Ginger
3/4 c Shortening 1 ts Cinnamon
1 Egg 1 ts Cloves
1/4 c Molasses 1/4 ts Salt
2 c All-purpose flour C and H Granulated Sugar
2 ts Baking soda

Cream together sugar and shortening until fluffy. Add egg and
molasses; beat well. Combine dry ingredients and add to creamed
mixture; mix well. Chill dough, then shape into 1-inch balls and roll
in granulated sugar. Place 2 inches apart on greased cookie sheet.
Bake in 350 degree oven 12 to 15 minutes. Makes 4 dozen snappy
cookies.

Reprinted with permission from _From our Private Collection_ From the
C and H Sugar Kitchen Electronic format by Karen Mintzias

See also:
Previous recipe Gingersnappers
Next recipe Gingery Bread

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