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Ginger
Cookies (Crisp)
| 1 cup butter or margarine
1 cup sugar 1 cup unsulphured molasses 4½ cups sifted flour 1 teaspoon soda ½ teaspoon nutmeg 3 teaspoons ginger Melt butter or margarine over low heat
in saucepan large enough for mixing dough. Stir in sugar and molasses.
Sift flour once. Measure and Sift again with soda, salt and spices and
gradually add to butter mixture. Stir until flour is blended. Chill dough
about 20 minutes or until it is stiff enough to roll. Roll dough 1/8 inch
thick, and cut with cookie cutter. Place on lightly greased cookies sheets
and bake at 375° F., 9 to 10 minutes or until edges have lightly browned.
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