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Crisp Gingersnaps
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Recipe Information
Description:
Ginger Cookies

Source:
Tonya Treml

Serves/Makes:2 dozen or more

Ingredients
  • 1 cup (225 ml) butter or margarine
  • 1/2 cup (125 ml) dark corn syrup
  • 1 cup (225 ml) sugar
  • 2 tsp (10 ml) cinnamon
  • 2 tsp (10 ml) ground cloves
  • 3 tsp (15 ml) ginger
  • 1-1/2 t baking soda
  • 4-1/2 cups (1050 ml) flour
Preparation
  • Put butter in mixing bowl.
  • Mix 1/2 cup (125 ml) water and next 5 ingredients in saucepan and bring to a boil.
  • Pour over butter and stir until cool.
  • Mix baking soda and flour.
  • Slowly add to first mixture and stir until well blended.
  • Cover and refrigerate overnight.
  • Divide dough into 6 parts.
  • Lightly flour board.
  • Roll each part 1/16 in. thick.
  • Cut with cookie cutters.
  • Bake at 375 degrees (200 C.) for 6 minutes or until brown and crisp.
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