Gingersnaps

1. 1

   Cream first 4

2. 2

   ingredients

3. 3

   well.

4. 4

   Sift dry ingredients together.

5. 5

   Add dry ingredients to creamed mixture until all is incorporated.

6. 6

   Cover dough

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   with

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   plastic wrap and refrigerate at least 1 hour.

9. 9

   Preheat oven to 375u00b0.

10. 10

    Roll dough into balls the size of walnuts

11. 11

    or

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    slightly

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    smaller.

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    Place

15. 15

    on greased cookie sheet at least 1 inch apart.

16. 16

    Bake 6 to 8 minutes until very lightly browned; do

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    not

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    overbake.

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    Let cool slightly on pan, then remove to rack.

20. 20

    Makes 5 dozen.

No nutritional information available.

No additional tips available.