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Ginger Thins

3/4 C butter
1 C brown sugar
1 beaten egg
1/4 C molasses
1 1/2 C flour
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp ginger

Cream butter, sugar, egg and molasses. Add dry ingredients and
stir until smooth. Put dots of about 1/8 teaspoon of dough about
an inch apart on a greased cookie sheet and bake 5 to 6 minutes at
325 deg F. Cool on a rack. Cookies snap off if you twist the
sheet slightly.

Note: These should have the diameter of a quarter when baked, or
else they will be tough

Note: If you use a non-stick cookie sheet (or a well-used one) you
won't need to grease the cookie sheet.

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2 of 3 people found the following review helpful:
Taste: Ease of Prep: Appearance:
very sticky, May 30, 2004 - 12:57 PM
Reviewer: Cathy Cooper from Lusaka, Zambia
This was a very irritating recipe. I followed the directions faithfully but it stuck remorselessly to every thing. I wasted a whole roll of greased paper in an attempt to get the damn things off the tray and rowed with my husband. It tastes good but just sticks or burns. Eventually I just poured the lot in a big lump and cooked it. Edible with the paper but generally a waste of good ingrdients.

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