sugar-and-spice gingersnaps
- Categories
- Cake/cookie
- Yield
- 48 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Molasses |
| ¾ cup | Unsalted Butter Or |
| Margarine | |
| 1 cup | Sugar |
| 1 | Egg -- well-beaten |
| 2 teaspoons | Baking Soda |
| 1 teaspoon | Salt |
| 1 teaspoon | Cinnamon |
| 1 teaspoon | Ginger |
| ¾ teaspoon | Ground Cloves |
| 2 cups | Flour Or Enough To Mix Hard |
| Confectioner's Sugar |
Melt the molasses with the butter or margarine and add the sugar.
Cool, and add the egg. Sift together the dry ingredients, except the confectioners' sugar, and stir into the molasses mixture. Chill thoroughly. Roll into balls, using 1 tsp. of batter. Flatten and bake 8-10 mins on a greased cookie sheet in a 300 F oven. Remove from pan to brown paper. Sift confectioners' sugar over all.
Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6 From: Dan Klepach Date: 05-24-95 (159) Fido: Cooking
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