gingersnaps |
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Source: Betty Crocker Time-saver Cookbook |
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Yield:48 Cookies Oven Temp: 375F Prep. Time: min. |
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Ingredients: | |||||||||||||
3 | Cup | Basic Cookie Mix | |||||||||||
1/4 | Cup | Molasses (Dark) | |||||||||||
1 | Each | Egg | |||||||||||
2 | Tsp. | Ginger | (Ground) | ||||||||||
1 | Tsp. | Allspice | (Ground) | ||||||||||
2 | Each | Sugar | (Granulated) | ||||||||||
Instructions: | |||||||||||||
1. Mix cookie mix, molasses, egg, ginger, and allspice. | |||||||||||||
2. Cover and refrigerate at least 1 hour. | |||||||||||||
3. Lightly grease cookie sheet. | |||||||||||||
4. Shape dough by rounded teaspoonfuls into balls. | |||||||||||||
5. Dip tops in sugar. | |||||||||||||
6. Place balls, sugar side up, about 3 inches apart on cookie sheet. | |||||||||||||
7. Bake until edges are set 10 to 12 minutes (centers will be soft). | |||||||||||||
8. Immediately remove from cookie sheet. | |||||||||||||
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