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Ginger Snaps II

Reviewed: Dec. 8, 2010
Thank you very much for sharing your recipe! My fiddling: I used butter instead of shortening and heaped my teaspoons with cinnamon and ginger. I didn't have 'light' molasses, so I took a chance with regular Grandma's Molasses and they turned out just fine. I'm interested in adding the cloves other reviewers have suggested, as I baked these to use as a crushed cookie crust for a pumpkin cream pie and think the extra 'bite' would be a pleasing contrast to the creamy filling. However, as a stand-alone cookie I think I'd prefer them just the way they are. :) They're soft and chewy in the center and crisp along the edges. [I used a tbsp scoop and baked for 10 minutes]
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