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Crispy Gingersnaps

Reviewed: Apr. 28, 2000
This is an excellent recipe. It tastes just like the ones you can buy in a bag at the grocery store. Using vegetable shortening is why their so crispy. One note, if you want them nice and flat, once you put them on the cookie sheet, flatten them slightly. Or, when they have baked for half their time, remove sheet from oven, and gently "drop" or "bang" sheet on counter 1 or 2 times, and cookies will flatten. I have used this recipe in a cooking class and it's always been a success.
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