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LOCATION: Recipes >> Cookie Recipes >> Gingersnaps 09

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Rolled Ginger Snaps

3 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon salt
3/4 cup shortening
1/2 cup white sugar
1 cup molasses, warmed

Combine flour, ginger and salt and set aside. In a large bowl,
cream shortening and sugar. Beat in the molasses. Gradually blend
in the dry ingredients. Cover and chill for four hours. Preheat
oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie
sheets. On floured surface, roll out dough to 1/4 inch thickness.
Using a 1-3/4 inch cutter, cut into rounds and place 1 inch apart
on cookie sheets. Bake for 10-12 minutes until lightly colored and
firm to the touch. Cool cookies on wire racks. Makes 3 - 4 dozen

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