|
Ginger Snaps!
I almost always double this recipe.
2.25c all purpose flour
2 tsp. ground ginger
1.5 tsp. ground cinnamon
1.5 baking powder
1 tsp. baking soda
0.25 tsp. ground cloves
0.125 tsp. salt
t0.5 cup butter (1 stick)
0.33c dark molasses
1 large egg
1.5 tsp. vanilla extract
*Preheat oven to 400 degrees F.
*Mix all the dry stuff together. I almost always add a little
extra ginger.
*Cream the sugar and butter, add egg, vanilla, molasses.... then
add the dry mix.
*The dough should be stickyish. Roll it into balls, and squish
them down with a wetted glass-bottom.
*cook 7 to 9 minutes, swapping trays halfway through baking to
even out temperature. Cookies should be just starting to brown
around the
edges.
Recipe from The International Cookie Cookbook, by Nancy Baggett.
|
