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Refrigerator Gingersnaps

By: Rosina  
"An eggless wonder. Good with cold milk."

Rating: This weblink has been rated 4 times with an average star rating of 4.5 Read Reviews (1)

Rate/Review | 161 people have saved this

 

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Original Recipe Yield 5 dozen
 

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup shortening
  • 1/2 cup white sugar
  • 1/2 cup molasses
  • 1/2 cup wheat bran

Directions

  1. Sift together flour, baking soda, salt, ginger and cinnamon. Set aside. Mix together until creamy shortening, sugar, and molasses. To this add flour mixture, then bran. Mix until well blended.
  2. On a large sheet of waxed paper or foil, shape the dough into a roll with a diameter of 2 inches. Wrap the roll securely and refrigerate for several hours or overnight.
  3. Fifteen or twenty minutes before baking time, turn on oven to 375 degrees F (190 degrees C).
  4. Slice chilled dough 1/8 inch thick and place on ungreased cookie sheet. Bake for 10 minutes or until done.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 92 | Total Fat: 3.6g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2004 by MUFFINMARE 
Delicious.Very crisp, holds up to dunking in coffee.Perfect ginger cookie. MORE

 
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