A vintage handwritten recipe for Gingersnaps


2 cups sugar
1 1/2 cups shortening
2 eggs
1/2 cup molasses
4 cups sifted flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons cloves
2 teaspoons ginger


Cream shortening and sugar; beat in eggs and molasses and stir in dry ingredients. Roll into 1 inch balls, dip in sugar; place on a baking sheet 2 inches apart. Bake in a moderate oven - 375-degrees for 15 to 18 minutes.

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Submitted by Darlene O (not verified) Tue, 09/08/2020 - 14:45

The printed recipe says 2 teaspoons banking powder, I assume it should be baking powder. The written recipe says 2 teaspoons baking SODA. I don't see baking powder anywhere on the written recipe.

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