"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Ginger Snaps Recipe

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

Contributor:  
Contributor:  
Leesa Boman
Added: Tuesday, April 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup margarine (100 calories per tablespoon)
2 cups sugar
2 eggs
1/2 cup molasses
4 cups flour
4 tsp baking soda
1 tsp salt
1 T ginger
2 tsp cinnamon
Granulated sugar for coating

Directions:
Directions:
Preheat oven to 350. In large mixing bowl beat margarine, sugar, egg and molasses together well. Add dry ingredients and stir into butter mixture until blended. Form into balls, using a cookie scoop. Roll each ball in granulated sugar and bake on ungreased baking sheet for 6-8 minutes. Do not over bake. Cookies will be puffy when removed from oven, but will flatten as they cool. Tops will look cracked. These are yummy soft and chewy!

Personal Notes:
Personal Notes:
I like to use a coarser sugar called Sugar in the Raw instead of granulated sugar to roll the balls in before baking. I found it in a brown paper bag type package at the grocery store.

 

 

 

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