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Recipes

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Gingersnap Cookies

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Servings 24 Prep Time 20 Minutes Cook Time 10 Minutes

Ingredients

2 Cups (sifted) Flour - All Purpose
1 Tablespoon Seasoning - Ginger
2 Teaspoons Baking Soda
1 teaspoon Seasoning - Cinnamon
1/2 teaspoon Seasoning - Salt
3/4 Cup Shortening
1 Cup Sugar - White
1 Eggs
1/4 cup Molasses
1/3 Cup Cinnamon Sugar

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.

3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.

4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

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