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Ginger Snaps II

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Dessert: Ginger Snaps II
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INGREDIENTS
Servings: 3
shortening
white sugar
light molasses
egg
all-purpose flour
ground ginger
ground cinnamon
baking soda
salt
DIRECTIONS
  1. Cream together shortening and sugar, add egg and beat until fluffy. Stir in molasses and mix well.
  2. Sift all dry ingredients-twice, then add to molasses mixture and mix well
  3. Using a cookie scoop or spoon scoop out spoonfuls of dough and form into round balls. Roll tops of balls in sugar.
  4. Place the round balls on a cookie sheet, these cookies flatten as they bake.
  5. Bake for exactly 9 minutes in a preheated 350 degree (175 degree C) oven. Remove from baking sheet and cool.
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