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Raisin Gingersnaps

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“Here's a great variation on the classic gingersnap. I found this recipe in ony of my mom's old cookbooks, the "Clarks Mills United Methodist Church Centennial Cookbook: 1883-1983," and comes from one Eleanor (Redfoot) Creddle.”
READY IN:
1hr 40mins
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine shortening, sugar, egg and molassas. Beat until incorporated.
  2. In a bowl, combine flour, baking soda, salt, ginger, cinnamon and cloves. Slowly add to your mixer. Mix until combined. Add raisins, mix on low speed until incorporated.
  3. Chill in the refrigerator for 1 hour.
  4. Heat oven to 375 degrees.
  5. Shape dough into small balls (about 1 inch), roll in sugar.
  6. Place on lightly greased cookie sheet. Bake for 8-10 minutes.
  7. Remove and cool.

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