english-snaps

English Snaps

1 Review Add a Pic
JJOHN32
Recipe by  JJOHN32

“A Welsh friend passed this recipe on to me. Vinegar adds a very faintly sour taste that enhances this cookie.”

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Ingredients

Adjust Servings

Original recipe yields 5 - 6 dozen

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
  2. Combine flour, baking soda, and spices. In a large bowl, cream shortening and sugar. Beat in the egg. Beat in the corn syrup and cider vinegar. Gradually blend in the dry ingredients.
  3. On a floured surface, roll out dough to a thickness of 1/4 inch. Using a 1 1/2 inch round cookie cutter, cut dough into rounds and place 1 1/2 inches apart on prepared baking sheets. Bake for 8-12 minutes--until firm to the touch. Transfer to wire racks to cool.

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Review (1)

Rate This Recipe
Gayle
11

Gayle

This is pretty good, but it's not one of my favorites. It kinda tastes like a ginger snap, but it has a lighter flavor.

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Nutrition

Amount Per Serving (72 total)

  • Calories
  • 65 cal
  • 3%
  • Fat
  • 3 g
  • 5%
  • Carbs
  • 9.2 g
  • 3%
  • Protein
  • 0.6 g
  • 1%
  • Cholesterol
  • 3 mg
  • < 1%
  • Sodium
  • 27 mg
  • 1%

Based on a 2,000 calorie diet

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