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Before you jump to Grandma M.'s Gingersnap Cookies recipe, you may want to read this short interesting healthy tips about Stamina Raising Snack foods.
Enjoying healthy foods can make all the difference in the way we feel. Increasing our daily allowance of healthy foods while lowering the intake of unhealthy ones plays a part in a more wholesome feeling. A piece of pizza will not make you feel as healthy as ingesting a fresh green salad. Sometimes it’s tough to find healthier foods for snacks between meals. Finding snacks that really help us feel better and increase our energy levels often involves lots of shopping and painstaking reading of labels. Why not try one of many following healthy snacks the next time you need some extra energy?
Foods made from whole grains are fantastic for a fast snack. A mid-morning snack of whole grain bread along with some protein will keep you until it’s time for the afternoon meal. Eating on the run can be much healthier with wholesome chips and crackers. Whole grains are usually better than processed grains found in white bread.
There are lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. Being healthier doesnt have to be a battle-if you let it, it can be quite simple.
We hope you got insight from reading it, now let’s go back to grandma m.'s gingersnap cookies recipe. You can have grandma m.'s gingersnap cookies using 10 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare Grandma M.'s Gingersnap Cookies:
- Prepare Shortening, do not substitute butter
- Get Molasses
- Use Eggs
- Use Sugar
- You need Salt
- Use Ground cloves
- Use Ground cinnamon
- Get Ground ginger
- Use Baking soda
- Take All purpose flour
Instructions to make Grandma M.'s Gingersnap Cookies:
- Combine all ingredients in a large mixing bowl, except flour. Beat with an electric mixer until well combined.
- Add in flour a cup at a time and stir by hand.
- Roll dough by hand into about 1 inch balls and roll the balls in granulated white sugar.
- Place cookies about 2 inches apart onto cookie sheets and bake at 350 for about 8 minutes. Make sure they get only slightly browned before removing or the bottoms will burn.
- Let cool for 30 seconds or so on the pan before moving to a cooling rack. Let cool completely. The cookies will harden as they cool, producing that characteristic snap!
- Yields approximately 8 dozen.
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