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Gingersnaps

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“This is an adaptation on a recipe I found in a great book called "Dining on a Dime". Unfortunately, the original recipe didn't contain any ginger, but I changed that. The dough comes out a little crumbly, but if you press the cookies tightly those crumbly parts add to the texture and give it that classic ginger snap look.”
READY IN:
1hr 25mins
YIELD:
2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan bring first 4 ingredients to a boil.
  2. Place dry ingredients in a bowl and stir until blended. Add wet ingredients and stir until blended. Shape into a ball and wrap in wax paper. Chill 1 hour.
  3. Roll out to 1/4 inch thick and cut with a 2-inch cookie cutter. Place on greased cookie sheets. Bake at 375 degrees for 8 minutes. Let stand 2 minutes before transferring.

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