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Gingersnaps IV

"These are great dunked in milk or served with tea."
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servings 106 cals
Original recipe yields 36 servings (3 dozen)

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  1. Preheat oven to 375 degrees F. Grease 2 baking sheets.
  2. In large bowl, cream shortening, brown sugar, egg, and molasses. Slowly mix in flour, ginger, cinnamon, cloves and salt. Mix until well blended.
  3. Pinch off 1 inch sized pieces of dough and roll into balls. Roll in sugar and place 2 inches apart on cookie sheets. Flatten cookies slightly using the bottom of a glass. Bake for 10 to 12 minutes. Let cool on wire racks.

Nutrition Facts

Per Serving: 106 calories; 4.5 g fat; 15.6 g carbohydrates; 1 g protein; 5 mg cholesterol; 69 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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These were a disappointment. My concept of gingersnaps is a rather flat, crispy cookie with a lot of "snap" when you bite into them. These exit the oven with the same shape as you put them in wi...

Very salty, They just don't taste like traditional gingersnaps.