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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Gingersnap Bars Recipe

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This recipe for Gingersnap Bars is from Bradfield Family Cookbook (Josi), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c. shortening
1 c. unbleached flour
1 c. stone ground whole wheat flour
1 c. sugar
2 tsp. soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 c. molasses
1 egg
2 T. sugar for topping
Directions:
Directions:
Preheat oven to 375º F. Grease a 10x15" jelly roll pan. Melt shortening, cool for 5 minutes and add remaining ingredients except topping and mix well. Press in prepared pan and sprinkle with topping sugar. Bake about 10 minutes. DO NOT OVER BAKE! Let stand 5 minutes and cut into bars. Cool completely and serve.
Personal Notes:
Personal Notes:
From Laura McCain in Shreveport LA- Sweet Gal!

 

 

 

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