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After-School Gingersnaps
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3/4 cup butter or margarine, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup dark molasses
1 egg, beaten
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
2 to 3 teaspoons ground cinnamon
2 to 3 teaspoons ground ginger
In a mixing bowl, cream butter, sugars, molasses and egg. Combine flour, baking
soda, salt, cinnamon and ginger; add to creamed mixture and mix well. Cover and
refrigerate for 1 hour. Roll out the dough on a lightly floured surface to
1/8-in. thickness and cut into desired shapes. Place on ungreased baking sheets.
Bake at 375° for 5-6 minutes or until set (do not overbake). Remove from pan
to cool on wire racks.
Yield: about 6 dozen (2-1/2 inch cookies).
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Printed from tasteofhome.com May 16, 2008Copyright Reiman Media Group, Inc © 2008 |