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Irish Ginger Snaps

Reviewed: Jun. 14, 2004
This recipe is GREAT. I substituted 1/2 cup butter for the 3/4 cup shortening. I also added just 1 teaspoon milk to soften the dough a little bit. I baked the cookies on stone for about 12 minutes. The cookies are really good. I will add this recipe to my collection. Thanks!
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