"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Gingersnaps Recipe

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This recipe for Gingersnaps, by , is from The Beth and Scott Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Danielle Ashton
Added: Friday, May 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup butter
2 cups sugar
2 eggs
1/2 cup molasses
2 tsp vinegar
3 & 3/4 cups all-purpose flour
1 & 1/2 tps baking soda
3 tps ginger
1/2 tps cinnamon
1/4 tsp cloves

Directions:
Directions:
Preheat oven to 325
1) Cream together butter and sugar
2) Stir in eggs, molasses & vinegar
3) Sift and add flour, baking soda ginger, cinnamon and cloves.
4) Mix until well blended.
5) Make into 3/4 inch balls and bake 12 min. on a greased cookie sheet.

Number Of Servings:
Number Of Servings:
5 dozen 2-inch cookies
Preparation Time:
Preparation Time:
25 min.
Personal Notes:
Personal Notes:
These cookies are also great if you slice marshmallows in half and put them on the cookies 10 min. into baking.

 

 

 

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