Gingersnaps

2 c flour
2 tsp baking soda
1 tsp cloves or allspice
1 c sugar
1 egg
1/4 tsp salt
1 tsp cinnamon
1 tsp ginger
3/4 c butter
1/4 c molasses
(sugar)

Pre-heat oven to 350 degrees F.

Cream sugar and butter. Sift dry ingredients together. Add egg and molasses to sugar mixture and blend well. Add dry ingredients and mix well. Shap dough into 1″ balls and roll in sugar to coat. Place on cookie sheet about 1″ apart. For crisp snaps, bake 12-15 minutes; for softer cookies, bake for 10-12 minutes.

Yield: 48-60 cookies

Source: Pamela Peterson

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Published in: on September 26, 2009 at 3:59 am  Leave a Comment  
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