Using Ginger Snaps - Recipes - Page 7

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Results 61 - 70 of 214 for using ginger snaps

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61. GINGER SNAPS

Cream shortening. Add sugar, unbeaten egg and molasses. Sift dry ingredients together and add. Roll dough into small balls, dip top in ...

62. GINGER SNAP COOKIES

Cream all together and place in refrigerator for 1 hour. Roll in small balls and roll in sugar. Bake 15 minutes at 375 degrees.

63. GRANDMA'S GINGER SNAPS

*Cookies baked with butter will be soft and chewy; cookies baked with Crisco will be crunchier. Cream shortening/butter and sugar. Add eggs ...

64. GINGER SNAP COOKIES

Roll dough into balls the size of walnuts and bake at 350 degrees for 10 to 15 minutes. Roll cookies in granulated sugar.

65. GINGER SNAPS

Mix and cream shortening and sugar. Add beaten egg, then molasses. Next, add dry ingredients. Roll in small balls about the size of ...

66. GINGER SNAPS

Preheat oven to 350 degrees. Grease cookie sheets. Cream shortening and sugar together. Add egg and beat well. Add molasses and salt. ...

67. GINGER SNAPS

Cream shortening and sugar; add egg and molasses; mix well. Sift dry ingredients and add to this mixture. Form into balls and dip one side ...

68. GINGER SNAP COOKIES

Cream shortening and sugar; add eggs, unbeaten. Beat until light and fluffy then add molasses and mix until blended. Add dry ingredients ...

69. GINGER SNAP COOKIES

Cream shortening and sugar; then add molasses and well beaten egg. Add sifted dry ingredients. Stir until well blended. Roll into balls and ...

70. GINGER SNAP COOKIES

Cream shortening and sugar, add molasses and egg, beat well. Add sifted dry ingredients and mix. Roll into marble size balls and dip in ...

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