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Friday, January 20, 2012

Gingersnaps

Gingersnaps
Oh I love these ugly, wrinkly  little bites. I wonder how they would taste if you added raisins? hmm.
You have to take care to remove these from the oven as soon as they are set,
and the edges just begin to brown. Any longer,well... they make excellent slingshot ammo.

Ingredients:
3/4cup butter
1cup sugar
1egg
1/4cup molasses
2cups flour
2tsp. baking soda
1/4tsp.salt
1tsp. cinnamon
1tsp. ground cloves
1tsp. ground ginger

Preparation:
In a Bowl. cream together butter and sugar. Beat til fluffy. Add egg and molasses. Beat well.
In another bowl whisk together dry ingredients.
Gradually add to the butter mixture, beating well after each addition.
Cover and chill overnight, as this is a sticky dough.
Heat oven to 375*
Roll into 1inch balls, then roll in sugar.
Place on an un-greased cookie sheet 2inches apart.
Bake for about 10 minutes, or until just set and cracks begin to form on the surface.
Cool on wire rack. Makes about 3 dozen.

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