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Pogen's Gingersnaps Recipe
Pogen's Gingersnaps
By Todd Wilbur

Recipe Type: Cookie/Brownie
Calories: 437
Cook Time: 1 hour
Recipe Rating: 0.0 (0 reviews)
 

Back in the 1870s, in the coastal city of Malmo, Sweden, a man named Anders Pahlsson baked the first of his soon-to-be famous gingersnaps in a bakery he named Pogen's. In 1970 Pogen's, Inc., opened in the United States, expanding the line of baked goods that Pahlsson developed in the nineteenth century.

A legend that dates back many years says that if you place a gingersnap in the palm of your hand, press down in the middle, and it breads into three peices, good luck will follow. Today, more than 100 years later, good luck and hardwork have made Pogen's the third-largest supplier of cookies to the growing vending buisness.

1/4 cup (1/2 stick) butter
1/2 cup vegetable shortening
1 cup packed brown sugar
1/4 cup molasses
1 egg
2 1/4 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon powdered ginger
2 teaspoon ground cinnamon
1/2 teaspoon ground cloves

1. Preheat the oven to 350 degrees.

2. Cream the butter, shortening, brown sugar, molasses, and egg until light and fluffy.

3. Sift together the dry ingredients; combine both mixtures.

4. Form the dough into walnut-size balls. With floured fingers, press the balls into flat circles on an ungreased cookie sheet.

5. Bake for 8 minutes, or until golden brown.

6. Remove the gingersnaps from the cookie sheet as soon as they are cool and seal in a covered container to preserve their crunch.

Makes 4 dozen



        
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