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Snappy Gingersnaps

Put more "snap" into your Gingersnap cookies with Doc's Twice as Nice Pie Spice.

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons Doc Kendrick's Twice as Nice Pie Spice
3/4 cup vegetable shortening
1/2 cup plus 3 tablespoons sugar
1 large egg
1/2 cup dark molasses

Snappy Gingersnaps
Preheat oven to 350° F. Combine dry ingredients in a medium bowl, set aside.
In a large bowl with mixer at medium speed, beat shortening and sugar until light and fluffy. Beat in egg until blended, add molasses. Reduce speed to low, beat in flour mixture just until combined.
Place remaining 3 tablespoons sugar in a small bowl. With rounded tablespoon of dough, shape into ball; roll in sugar to coat evenly. Place each ball on parchment lined cookie sheet, about 2 inches apart. Repeat with remaining dough.
Bake until set, about 10 minutes. Cookies will be very soft and may appear wet in cracks. Cool 1 minute on cookie sheets on wire racks; with wide spatula, transfer cookies to wire racks to cool completely.

Makes about 30 cookies.

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