Irish Ginger Snaps

1. Preheat oven to 350 degrees F (175 degrees C).

2. Cream sugar, egg, salt and shortening together. Add flour, baking soda and spices. Mix well. Roll teaspoonfuls of dough into balls and roll the balls in sugar.

3. Bake at 350 degrees F (175 degrees C) for 5 to 6 minutes.

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Nutrient	Quantity
Total fats	158.793 g
Protein	6.4418 g
Carbohydrates	202.0515 g
Energy	2212.004 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.497 g
Water	39.9047 g
Aspartic acid	0.6813 g
Calcium, Ca	43.592 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0094 g
Lutein + zeaxanthin	251.5 g
Fiber, total dietary	0.7519 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0112 g
Fatty acids, total saturated 22:0	0.0057 g
Carotene, beta	0.945 g
Niacin	0.0853 mg
Vitamin A, RAE	80.168 g
Fatty acids, total trans-polyenoic	0.0069 g
Arginine	0.4176 g
Riboflavin	0.2718 mg
Fatty acids, total trans-polyenoic 22:4	0.0077 g
Tocopherol, beta	0.6815 mg
Fatty acids, total polyunsaturated 15:0	0.0044 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0303 g
Fatty acids, total saturated 20:1	0.0211 g
Glutamic acid	0.8515 g
Sodium, Na	708.357 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1014 g
Total lipid (fat)	158.793 g
Manganese, Mn	1.2893 mg
Fructose	0.0225 g
Proline	0.265 g
Fatty acids, total saturated 16:0	22.8357 g
Fatty acids, total polyunsaturated 16:1 t	0.0015 g
Fatty acids, total saturated 8:0	0.0026 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.8192 g
Sucrose	199.6004 g
Choline, total	148.5689 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0072 g
Fatty acids, total polyunsaturated 18:1 t	0.0159 g
Sugars, total	199.869 g
Serine	0.4914 g
Fatty acids, total saturated 10:0	0.0058 g
Fatty acids, total saturated 18:0	16.7176 g
Fatty acids, total saturated 20:4 undifferentiated	0.0962 g
Vitamin B-6	0.0964 mg
Selenium, Se	16.7198 g
Ash	1.5323 g
Vitamin D	41 IU
Fatty acids, total saturated 18:1 undifferentiated	70.1475 g
Pantothenic acid	0.7813 mg
Phenylalanine	0.3457 g
Fatty acids, total polyunsaturated 22:1 c	0.0004 g
Copper, Cu	0.0622 mg
Betaine	0.1794 mg
Thiamin	0.0238 mg
Retinol	80 g
Methionine	0.192 g
Iron, Fe	1.2354 mg
Carbohydrate, by difference	202.0515 g
Phosphorus, P	101.864 mg
Folate, total	24.245 g
Dihydrophylloquinone	0.05 g
Tocopherol, gamma	49.9112 mg
Fatty acids, total saturated 4:0	0.002 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0002 g
Fatty acids, total saturated 22:1 undifferentiated	0.0004 g
Alanine	0.3742 g
Cholesterol	186 mg
Valine	0.4376 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0117 g
Fatty acids, total saturated 18:2 undifferentiated	38.5045 g
Glycine	0.2228 g
Glucose (dextrose)	0.2089 g
Fatty acids, total saturated 14:0	0.6374 g
Zinc, Zn	0.7205 mg
Isoleucine	0.3415 g
Tocopherol, delta	23.646 mg
Fatty acids, total saturated 12:0	0.0015 g
Fatty acids, total polyunsaturated	41.163 g
Fatty acids, total saturated 14:1	0.0035 g
Tocotrienol, gamma	0.005 mg
Fatty acids, total polyunsaturated 17:1	0.006 g
Leucine	0.5529 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0069 g
Tocotrienol, alpha	0.03 mg
Vitamin A, IU	273.36 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0074 g
Folate, DFE	24.245 g
Tryptophan	0.0843 g
Vitamin C, total ascorbic acid	0.1042 mg
Phytosterols	313.176 mg
Fatty acids, total polyunsaturated 16:1 c	0.0995 g
Galactose	0.0032 g
Fatty acids, total polyunsaturated 18:1 c	1.7104 g
Fatty acids, total saturated 20:0	0.0056 g
Fatty acids, total saturated 6:0	0.0002 g
Tyrosine	0.2539 g
Vitamin B-12	0.445 g
Vitamin K (phylloquinone)	69.2423 g
Fatty acids, total saturated	40.0876 g
Histidine	0.1578 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.006 g
Fatty acids, total monounsaturated	70.2802 g
Threonine	0.2825 g
Folate, food	24.245 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin D (D2 + D3)	1 g
Fatty acids, total polyunsaturated 24:0	0.0103 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0005 g
Cryptoxanthin, beta	6.663 g
Vitamin D3 (cholecalciferol)	1 g
Vitamin E (alpha-tocopherol)	10.1403 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.029 g
Fatty acids, total trans	0.0243 g
Fatty acids, total trans-monoenoic	0.0174 g
Magnesium, Mg	12.299 mg
Lysine	0.4649 g
Potassium, K	102.72 mg
Cystine	0.1377 g
Fluoride, F	0.55 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Ginger	1 teaspoon	1.6	0.3554	0.015
Baking soda	0.5 teaspoon	0	0	0
Cinnamon	1 teaspoon	0	0	0
Egg	1	71.5	0.36	4.755
Clove	1 teaspoon	5.754	1.3761	0.273
white sugar	1 cup	774	199.96	0
purpose flour	2 cups	0	0	0
shortening	0.75 cup	1359.15	0	153.75