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Gingersnap Cookies

yield: 60 cookies

Grandma's Gingersnap Cookies Ieda Lopes

Ingredients

2 cups sifted all-purpose flour 

1 tablespoon ground ginger 

2 teaspoons baking soda

1 teaspoon ground cinnamon 

½ teaspoon salt 

¾ cup shortening 

1 cup white sugar 

1 egg 

¼ cup dark molasses 

⅓ cup cinnamon sugar (2 tablespoons cinnamon mixed with 2 teaspoons sugar)

Directions 

Step 1 

Preheat oven to 350 degrees F (175 degrees C).

Step 2 

Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.

Step 3 

Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.

Step 4 

Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

Adapted from allrecipes.com


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