Cookie jar gingersnaps
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Cookie jar gingersnaps
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Last updated 6/12/2012 1:17:39 AM. Recipe ID 48128. Report a problem with this recipe.
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      Title: Cookie jar gingersnaps
 Categories: Polkadot, Lisa, Cookie:drop, Quick/easy
      Yield: 4 Dozen
 
      2 c  All-purpose flour
      1 tb Ground ginger
      2 ts Baking soda
  1 1/2 ts Ground cinnamon
    1/2 ts Ground cloves
    1/2 ts Salt
    3/4 c  White vegetable shortening
      1 c  Sugar
      1    Egg
    1/4 c  Molasses
           Sugar for rolling
 
  Preheat oven to 350F.  Into a medium bowl, sift together flour,
  ginger, baking soda, cinnamon, cloves, and salt.
  
  In a large bowl with electric mixer, beat shortening until soft, 1
  minute. Gradually add sugar and continue beating until mixture is
  light and fluffy. Beat in egg and molasses until well-blended.
   Stir in flour mixture until completely mixed.
  
  Place a little sugar in a medium bowl.  Scoop out heaping
  teaspoonfuls of mixture.  Using your palms, roll into 3/4-inch balls
  and drop into the sugar.  Roll to cover the surgace completely; then
  place balls 2 inches apart on ungreased baking sheets.
  
  Bake until cookies are slightly rounded and tops appear lightly
  browned and crackles.  Remove baking sheets to wire racks to cool
  slightly. The, using a metal pancake turner or palette knife, remove
  cookies to wire racks to cool completely.  Repeat with remaining
  cookie dough and sugar. Store in airtight containers.
  




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Recipe ID 48128 (Apr 03, 2005)

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