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   MSGID: 33600.fidonet_cooking@1:105/500 2d45aa0d   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Nabisco Old Fashioned Ginger Snaps   
    Categories: Cookies, Copycat   
         Yield: 120 Cookies   
       
         1 c  Dark brown sugar; packed   
       3/4 c  Sugar   
       1/4 c  Molasses   
       1/4 c  Shortening   
         1 tb Butter; softened   
         1    Egg   
       1/2 ts Vanilla   
     2 1/2 c  All-purpose flour   
         2 ts Baking soda   
         2 ts Ground ginger   
         1 ts Salt   
         1 ts Ground cinnamon   
       1/2 ts Ground cloves   
       1/4 c  Water   
       
     Nabisco's version of this old favorite cookie may not be as big a   
     seller as its much-cloned Oreo. Heck, it's not even close. But if   
     you're a ginger snap fanatic, this recipe will give you a killer   
     clone of the cookie giant's store-bought version that you can whip up   
     in a... uh... snap. And if you're watching the fat, four of these   
     cookies check in with a total of around 2.5 g fat.   
        
     Preheat oven to 350?F.   
        
     Cream together the sugars, molasses, shortening, butter, egg, and   
     vanilla in a large bowl. Beat with an electric mixer until smooth.   
        
     In another large bowl combine the flour, baking soda, ginger, salt,   
     cinnamon, and cloves.   
        
     Pour the dry mixture into the wet mixture and beat while adding the   
     water. Continue to mix until ingredients are incorporated.   
        
     Measure a heaping teaspoon of dough at time. Roll the dough into a   
     sphere between the palms of your hands then press the dough onto the   
     cookie. Flatten to about 1/8" thick.   
        
     Bake cookies for 10 to 14 minutes or until edges begin to brown and   
     cookies are crispy when cool.   
        
     Recipe FROM:    
       
   MMMMM   
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    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
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