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Cookie jar gingersnaps

Posted: Wednesday, December 19, 2007

Jay gives credit to his mother-in-law Patricia Graves for this exceptional gingersnap cookie.

The judges all agreed this was one of the best ginger cookies they had ever tasted.

2 cups all-purpose flour

1 tablespoon ground ginger

2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

3/4 cup shortening

1 cup granulated sugar, plus

more for rolling cookies in

1 large egg

1/4 cup molasses

Preheat oven to 350 degrees. Measure dry ingredients into a small mixing bowl; set aside. Cream shortening while gradually adding sugar. Beat in egg and molasses. Beat in dry ingredients.

Using a teaspoon, roll dough into small balls (about 1-inch), then roll each ball in granulated sugar. Place on ungreased cookie sheet (about 2 inches apart). Bake for 12-15 minutes.

For a soft cookie bake the lesser time.

Cool on pan for 2 minutes, then remove to wire rack to cool completely. Makes 4 dozen cookies.



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