"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Dutch Ginger Snaps Recipe

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This recipe for Dutch Ginger Snaps, by , is from Jeannette and Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Reed
Added: Friday, June 27, 2008


1 c. brown sugar
1 t. cinnamon
1 c. butter or margarine
2 t. ginger
1 c. molasses
1 t. vanilla
1 t. baking soda
1 T. cider vinegar (dissolved in the molasses)
1 egg
Flour to stiffen

Mix sugar, butter, molasses, egg, cinnamon and ginger. Add vinegar and vanilla. Add flour a little at a time until dough is stiff enough to roll. Roll dough to 1/8 to 1/4 inch thick. Cut with cookie cutter. Bake at 325 degrees for 10 to 12 minutes. Do not overcook.
Makes 2 to 3 dozen.

This is an Amish cookie that has become one of my favorites over the years. Carolyn Reed




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