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    Gingersnaps Gingersnaps

    3/4 cup butter or margarine, softened
    1 cup sugar
    1/4 cup molasses
    1 egg
    2 cups all-purpose flour
    2 teaspoons baking soda
    1/4 teaspoon salt
    1 teaspoon McCormick Ground Cinnamon
    1 teaspoon McCormick Ground Cloves
    1 teaspoon McCormick Ground Ginger
    Sugar for rolling, if desired

    Place butter and sugar in large mixer bowl and cream until light and fluffy. Add molasses and egg and beat well.

    Sift flour with baking soda, salt, and spices. Gradually add to butter mixture and mix well.

    Cover and refrigerate at least 2 hours.

    Preheat oven to 375 F. Lightly grease cookie sheets and set aside.

    Shape dough into 1-inch balls and roll in sugar. Place 2 inches apart on prepared cookie sheets. Bake 10 minutes.

    Remove from cookie sheets and place cookies on wire racks to cool.

    Makes 4 to 5 dozen cookies

    This recipe created by McCormick, Inc.

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