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(Swedish Gingersnaps)

2-1/3 cups all-purppose flour or unbleached white flour
2-3/4 tsp. ground ginger
1-1/2 tsp. ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
1 tsp baking powder
2 tsp unsweetened cocoa
3/4 tsp baking soda
1/2 cup dark molasses
1/2 cup unsalted butter, slightly softened
1/2 cup light brown sugar, packed
2 egg whites
1 tsp vanilla
2-1/2 Tbsp granulated sugar

  1. Sift together flour, ginger, cinnamon, cloves, allspice, salt, baking powder, baking soda and cocoa powder, set aside. Combine butter, molasses and light brown sugar in large mixing bowl, beat until lightened and smooth. Beat in egg whites and vanilla. Stir in dry ingredients until mixture is well-blended and smooth. Wrap dough in waxed paper and refrigerate at least 1-1/2 hours or up to 24 hours.
  2. Working with half the dough at a time, and keeping the remaining chilled, shape dough into 1-inch balls and place about 1-1/2 inches apart on greased baking sheet. Lightly grease bottom of flatt-bottom drinking glass and dip into granulated sugar. Flatten each ball to about 1/4 inch thick and 1-3/4 inches in diameter, dipping glass bottom into sugar after each cookie to prevent dough from sticking.
  3. Bake at 350 degrees on center shelf for 10 or 11 minutes, or until cookies are just tinged with brown around edges and almost firm on top. Place baking sheet on wire rack 1-1/2 minutes, then remove cookies and place them on wire rack to cool completely. They will firm up as they cool.
  4. Cookies may be stored in an airtight container up to two weeks.

Makes 40 to 45 (2-1/4 inch) cookies.

recipe by Grandmother Bert Engdahl

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