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Quick Ginger Snap Cookies
Ingredients:
2/3 cups Mazola corn oil
1 cup white sugar
1 egg
1/4 cup molasses
1 cup white sugar
1 egg
1/4 cup molasses
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
2 cups flour
Instructions:
Form into balls the size of a walnut. Dip one side in white sugar and arrange on ungreased cookie sheets, allowing room to spread. Bake at 350 degrees for about 15 minutes.
Submitted by Holly Buttura
(from Holly Buttura's Sixth Grade Handwritten Cookbook)
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