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Ginger-Snaps



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Ginger-Snaps

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Cream shortening and sugar. Heat molasses to boiling. Add ginger and
salt. Cool. Combine with creamed sugar and shortening. Sift flour,
measure, and sift with baking soda. Combine with molasses mixture. Mix
thoroughly. Chill overnight. Turn onto lightly floured board. Roll in thin
sheet. Cut with floured cutter. Place on slightly oiled baking sheet. Bake
in moderate oven (375 F) about 12 minutes. 36 servings. Florence Taft
Eaton, Concord, MA.


Ingredients:

1 c Molasses
1/2 c Brown sugar
1/2 c Shortening
1 ts Salt
1 tb Ginger
1 ts Baking soda
2 c Flour

Serves:

6 servings

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