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Quick Gingersnap Sticks

1 c. sugar
1/4 c. dark molasses
1/2 c. veg. oil
1 lg. egg
Heat oven to 375 degrees. Lightly grease cookie sheet. Mix sugar, oil, molasses and egg in large bowl.
Stir in:
2 c. flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. ground cloves
Divide dough into halves. Shape each half into 2 strips about 15"x3". Sprinkle each strip with sugar. Bake until edges are light brown and tops appear cracked, about 6-7 minutes for soft cookies and 8-9 minutes for crisp cookies. Cool 2 minutes. Cut each strip crosswise into 1" slices; remove from cookie sheet. Makes about 5 dozen cookies. Freeze real well.

Mary Sue Collins

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