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Juanie's Kitchen

Evangeline's Gingersnaps

Cream together:
3/4 c sugar
1/2 c margarine

Add:
1 egg
3 tbsp molasses

Sift:
2 c flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 1/2 tsp ginger

Add to first mixture.

Roll 1/4" thick and cut out with rim of glass.

Bake 350 degrees for 10 minutes. Let cool for several minutes on cookie sheet before removing to wire rack.

* I roll in balls and flatten with bottom of floured large glass.

* I keep them in a paper bag if I want them to snap. They will become soft in plastic container.

* In orginal recipe there was margarine and shortening mix instead of all margarine.







This recipe came from my grandmother Evangeline (Leanie) who got it from her brother Len Patey. Uncle Len worked in the A.N.D. woods camp near Millertown in the mid 1900's where he perfected this recipe for hundreds of workers who lived at the camp.
I consider it my heirloon recipe!

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