Pine Hollow

Ginger Snaps
Yeild -- approx. 3 - 4 dozen snaps

        • 1 1/2 cups shortening (3 sticks oleo)
        • 2 cups sugar
        • 1/2 cup baking molasses
        • 2 eggs
        • 4 cups flour
        • 4 tsp baking soda (level)
        • 1 1/2 tsp ginger
        • 1 tsp ground cloves
        • 2 tsp cinnamon
        --->Mix the butter, eggs, and molasses in one bowl and the 
        remaining ingredients in a second bowl. Slowly add the dry ingredients to 
        the first mixture and chill over night.
        When ready to bake, 
        Roll into 1/2 inch balls, then roll the balls in sugar.
        Bake at 350f for approximately 8 minutes.
        (depending on your oven)
        Bake til they crack on top or "puff" up and then go down.
        This will give you a "true" ginger snap (crunchy).
        We prefer them when taken out of the oven 
        when they "puff" up before loosing the air.
        This gives a chewy ginger snap, our favorite.


Michelle--Ginger Snaps--Try this one!--Grandma's Recipe

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