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Recipe: Honey Snap Snaps (cookies)

Desserts - Cookies, Brownies, Bars
HONEY SNAP SNAPS

2 1/4 cups flour
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1/2 teaspoon round cinnamon
1/4 teaspoon ground cloves
1 cup brown sugar, packed
3/4 cup solid vegetable shortening
1 whole egg
1/4 cup honey
water and granulated white sugar (for dipping)

Preheat oven to 350 degrees F.

Into large bowl, sift flour, baking soda, ginger, cinnamon, and cloves; set aside.

In another bowl, cream brown sugar and shortening, mixing well. Blend in egg and honey. Beat well with wooden spoon. Add dry ingredients gradually and mix.

Shape dough into about 4 dozen walnut-size balls. Dip half of each ball in water, then in sugar. Place sugared sides up on ungreased cookie sheet.

Bake at 350 degrees F for 12 to 15 minutes, until cookies are delicately browned.

Makes 4 dozen
From: Debra LaValley, Milwaukee 1983
Source: Wisconsin State Fair Commemorative Cookbook
MsgID: 0219272
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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