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Amber Drake's Ginger Snaps

WIC Nutrition Counselor Amber Drake offers up this holiday cookie recipe.

Ginger Snaps


2 Cups Flour 1 Teaspoon Ginger 1 Egg ¼ Cup Molasses 1 Tsp. Baking Soda ¾ Cup Shortening 1 Cup Sugar ¾ Teaspoon Cinnamon ½ Teaspoon Cloves ¼ Teaspoon Salt


Step 1: Preheat oven to 375 degrees F Step 2: In a large bowl mix together ginger, egg, molasses, baking soda, shortening, cinnamon, cloves, and salt Step 3: Once mixed well and creamy mix in flour Step 4: Form into balls and roll in sugar Step 5: Place on greased cookie sheet and bake 12-15 minutes Step 6: Cool and enjoy! If you want the ginger snaps to be soft store them in a bag with a piece of bread!

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