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Sunday, June 28, 2009

Molasses Gingersnaps

Gingersnaps are simply a classic, but it's amazing how often we just buy them instead of making them, especially considering how inferior the store-boughts are (except for Trader Joe's Triple Gingersnaps which are in a class by themselves.) Here's the recipe I grew up eating and making, straight from the kitchen of Florence Manwaring (see this post for more on Florence.)

1 cup sugar

¾ cup shortening

¼ cup molasses

1 egg

2 cups flour

¼ tsp salt

2 tsp baking soda

1 tsp cinnamon

1 tsp cloves

1 tsp ginger

1. Preheat oven to 350°F.

2. Mix together sugar, shortening, molasses and egg, scraping down sides.

3. Add flour, salt, soda and spices; mix well.

4. Roll the dough in 1-inch balls, dip in sugar and flatten slightly on greased cookie sheet. Bake for about 10 to 12 minutes.

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