Serves: 5
Total Calories: 802
Yield: 3 dozen cookies
Chop raisins, as this makes the cookie chewy as well as crunchy. Beat together shortening, sugar, and egg. Blend in molasses. Blend in flour sifted with soda, salt, and spices. Mix in raisins. Chill dough. Shape dough into small balls and roll in additional sugar, if desired. Place on lightly greased baking sheet. Bake in moderately hot oven 375°, 8–10 minutes. Remove to cooling rack.
This Country Raisin Gingersnaps recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.
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