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Ginger Snaps

December 5, 2008

I’ve been in a ginger mood the past couple of weeks, so I made these before Thanksgiving.  These are the gingersnaps my mom always made, and I think they’re the perfect ginger snaps.  A little spicy, sweet and chewy. Plus they have a crunch coating of sugar on top.

Ingredients:

3/4 c shortening

1 c sugar

1/4 c molasses

1 egg

2 1/4 c flour

2 t baking soda

1/4 t salt

1 t cinnamon

1 t cloves

1-2 t ground ginger (depending on how much you like ginger)

Directions:

Heat oven to 350°. Cream shortening and sugar with an electric mixer, then add egg and beat until combined. Mix in molasses. Blend in flour and spices and beat until combined. Roll dough into small balls (size of a large gumball) and roll in additional sugar. Place on baking sheet but do not flatten.  Bake for about 9-10 minutes, or set and crackled on top.

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