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Pogen's Gingersnaps

Author/Submitted by:
Servings: 1
Categories: Cookies / Desserts

1/4  cup  butter
1/2  cup  vegetable shortening
1  cup  packed brown sugar
1/4  cup  molasses
1    egg
2 1/4  cups  all-purpose flour, sifted
2  teaspoons  baking soda
1/2  teaspoon  salt
1  teaspoon  powdered ginger
2  teaspoons  ground cinnamon
1/2  teaspoon  ground cloves

1. Preheat the oven to 350 degrees F. 2. Cream the butter, shortening, brown sugar, molasses, and egg until light and fluffy. 3. Sift together the dry ingredients; combine both mixtures. 4. Form the dough into walnut-size balls. With floured fingers, press the balls into flat circles on an ungreased cookie sheet. 5. Bake for 8 minutes, or until golden brown. 6. Remove the gingersnaps from the cookie sheet as soon as they are cool and seal in a covered container to preserve their crunch. Makes 4 dozen.

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