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Gingersnap Cookies
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soft and very good cookies

Better Homes and Gardens New Cook Book

Serves/Makes:about 48 cookies

  • 2-1/4 cups (525 ml) all-purpose flour
  • 1 cup (225 ml) packed brown sugar
  • 3/4 cup (175 ml) shortening or cooking oil
  • 1/4 cup (60 ml) molasses
  • 1 egg
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5 ml) ground ginger
  • 1 tsp (5 ml) ground cinnamon
  • 1/2 tsp (2 ml) gound cloves
  • 1/4 cup (60 ml) sugar
  • In a mixing bowl combine about half of the flour, the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves.
  • Beat with an electric mixer on medium to high speed till thoroughly combined.
  • Beat in remaining flour.
  • Shape dough into 1-inch balls.
  • Roll in sugar.
  • Place 2 inches apart on an ungreased cookie sheet.
  • Bake in a 375 degree (200 C.) oven for 8-10 minutes or till set and tops are crackled.
  • Cool cookies on a wire rack.

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