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CRISP MOLASSES COOKIES 
1 c. molasses
1/2 c. soft shortening
2 1/4 c. sifted whole wheat flour
1 3/4 tsp. baking powder
1 tsp. salt
1 1/2 tsp. ginger

Beat molasses and soft shortening until blended. Sift together and stir in the whole wheat flour, baking powder, salt and ginger. Allow dough to stand at room temperature 20 to 30 minutes (until possible to handle). Roll very thin (1/16") on lightly floured cloth-covered board. Cut into shapes with cookie cutters (about 2 1/4" in diameter). Place on greased heavy baking sheet. Bake about 7 minutes in moderate oven, 350 degrees. Makes about 6 dozen cookies.
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