Gingersnaps IV Recipe
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Gingersnaps IV

By: Cookie  
"These are great dunked in milk or served with tea."

Rating: This weblink has been rated 6 times with an average star rating of 3.7 Read Reviews (6)

Rate/Review | 88 people have saved this

 

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Original Recipe Yield 3 dozen
 

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 3/4 cup shortening
  • 1 cup packed brown sugar
  • 1 egg
  • 1/4 cup molasses
  • 1/3 cup granulated sugar for decoration

Directions

  1. Preheat oven to 375 degrees F. Grease 2 baking sheets.
  2. In large bowl, cream shortening, brown sugar, egg, and molasses. Slowly mix in flour, ginger, cinnamon, cloves and salt. Mix until well blended.
  3. Pinch off 1 inch sized pieces of dough and roll into balls. Roll in sugar and place 2 inches apart on cookie sheets. Flatten cookies slightly using the bottom of a glass. Bake for 10 to 12 minutes. Let cool on wire racks.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 105 | Total Fat: 4.5g | Cholesterol: 6mg

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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2008 by Baricat 
These were a disappointment. My concept of gingersnaps is a rather flat, crispy cookie with a... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 9, 2008 by aidentsmom 
Very salty, They just don't taste like traditional gingersnaps. MORE

 
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