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“I got this recipe from a family magazine. These are the soft gingersnaps and they are delicious.”
READY IN:
23mins
SERVES:
24
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In lg. mixing bowl, cream together the shortening, brown sugar, molasses and egg.
  2. In separate medium-size bowl, sift together the flour, baking soda, salt and spices.
  3. Gradually add dry ingredients to the creamed mixture, blending after each addition, until the dough is evenly mixed.
  4. Heat oven to 375 degrees.
  5. Put the 1/2 c of sugar in medium-size bowl. Using floured hands, shape the dough into balls the size of whole walnuts. Rol the balls in the sugar, then place them on a lg, lightly greased baking sheet, leaving a couple of inches between them.
  6. Bake for 8-9 minutes.
  7. Cool the cookies on the baking sheet for 1 minute before transferring them to a cooling rack.

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