"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

GINGERSNAPS Recipe

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This recipe for GINGERSNAPS, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
AUNT BERTHA HUBER
Added: Tuesday, January 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c margarine
1 c white sugar
1 egg
1/4 c molasses
2 c all-purpose flour
1 Tbsp ground ginger
1 tsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
1/2 c white sugar for decoration

Directions:
Directions:
Preheat oven to 350. In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1-inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Personal Notes:
Personal Notes:
Shorten or lengthen the cooking time for a softer or
crisper cookie.

 

 

 

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