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Full Online Book HomeLearning KitchenCookies - Formed - Gingersnaps
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Cookies - Formed -  Gingersnaps Post by :chaser33 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3076

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Cookies - Formed - Gingersnaps

3/4 cup shortening
1 cup sugar
1/4 cup light molasses
1 beaten egg
2 cups sifted enriched flour
2 teaspoons soda
1/4 teaspoon salt
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger


Cream shortening and sugar; add molasses and egg; beat well. Sift dry ingredients; add to creamed mixture; mix well.

Roll in small balls; dip into sugar; place 2 inches apart on greased cookie sheet. Bake in moderate oven (375 degrees) 15 minutes. Makes 4 dozen cookies.
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3 eggs 1 cup raisins 1 teaspoon vanilla extract 1 cup butter flavored shortening 1 cup packed brown sugar 1 cup white sugar 2 1/2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 2 cups quick cooking oats 1/2 cup chopped walnuts Beat eggs, and stir in raisins and vanilla. Refrigerate for at least an hour. Preheat oven to 350 degrees F (175 degrees C). Cream together shortening, brown sugar, and white sugar until light and fluffy. Combine flour, baking soda, salt, and cinnamon; stir into the sugar mixture. Mix in raisins and eggs,
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Reprinted from Better Homes & Gardens, November, 1998 issue. 4 1/2 c. all-purpose flour 4 tsp. ground ginger 2 tsp. baking soda 1 1/2 tsp. ground cinnamon 1 tsp. ground cloves 1/4 tsp. salt 1 1/2 c. shortening 2 c. granulated sugar 2 eggs 1/2 c. molasses 3/4 c. coarse sugar or granulated sugar In a medium mixing bowl, stir together the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside. In a large mixing bowl, beat shortening until softened. Gradually add the 2 cups granulated sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of the
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