"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Ginger Snaps Recipe

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This recipe for Ginger Snaps, by , is from McCarthy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Burton-McCarthy
Added: Tuesday, July 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. butter
1 1/4 c. granulated sugar
1 c. brown sugar
1 c. molasses
2 eggs
1/4 c. cold water
1 tsp. vanilla
4 c. all purpose flour
2 tsp. ginger
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

Directions:
Directions:
Cream butter and sugars. Beat in molasses, eggs, water and vanilla. Sift flour with ginger, baking powder, soda and salt. Blend well. Chill dough. Roll in small balls place on greased cookie sheets, and flatten (with fork dipped in saucer of flour) Bake in 350 F oven about 8 minutes.

Number Of Servings:
Number Of Servings:
Makes about 11 dozen (recipe may be halved)

 

 

 

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