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LOCATION: Recipes >> Cookie Recipes >> Gingersnaps 03

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Cavendish Gingersnaps

1 1/2 cups vegetable shortening 375 ml
2 cups sugar 500 ml
2 eggs or 1/2 cup egg substitute 125 ml
1/2 cup molasses 125 ml
4 cups unbleached white flour 1 l
2 tsp baking soda 10 ml
2 tsp cinnamon 10 ml
2 tsp ground cloves 10 ml
2 tsp ground ginger 10 ml
white sugar for dipping

Heat oven to 375F (190 C). Cream shortening and sugar in bowl;
add eggs and molasses and beat until fluffy.

Combine flour, baking soda, spices in a separate bowl and stir into
shortening mixture. Roll dough into 1 inch (2.5 cm) balls. Dip
in sugar and place on greased baking sheets. Bake for 12 minutes.

Makes 80 gingersnaps.

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