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Ginger Snaps

¾ c. shortening
1 c. sugar
1 lg. egg
¼ c. molasses
2 c. flour
2 tsp. baking soda
¼ tsp. salt
½ tsp. cinnamon
1 T. ginger
sugar

Beat shortening at med. speed until fluffy; gradually add 1 c. sugar; beating well. Add egg and molasses; mix well. Combine flour and next 4 ingredients. Mix well. Add about ¼ of flour mixture at a time to creamed mixture, beating until smooth after each addition. Cover and chill at least 1 hour. Shape dough into 1 in. balls; roll in sugar. Place on ungreased cookie sheets. Bake at 375 degrees for 10 mins. Cool on wire racks. Yield: 4 dozen

Jeanette Guess
Edinburg




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