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Chewy Ginger Snap Cookies

Ingredients

Preheat Oven 375°

3/4 Cups Shortening
1 Cup Sugar
1/4 Cup Gold Label Molasses
1 Egg
2 Cups Flour
2 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Ground Cloves
1/2 tsp Ginger
1/2 tsp Salt

Instructions

In a mixing bowl, cream the shortening and sugar. Add the molasses and egg. Beat well. In another bowl, combine and stir together all the dry ingredients. Add dry to the wet and mix all together. Roll dough into a ball shape, approx the size of a small walnut. Roll in white sugar and place on an ungreased cookie sheet. Bake 375° or 350° if your oven runs hot, for 8 to 10 minutes.

These are sweet, spicy and oh so good. I got the recipe from Ann (Fitch) Schiemer, 1984, Ontario, OR. I love a soft chewy cookie, they are a favorite of my oldest daughter, Alaura. These are excellent. Stephanie (Borge) Seley
Gingersnap Cookies