"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

Rosemary Ginger Snaps Recipe

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

Contributor:  
Contributor:  
Deb Cianciolo
Added: Thursday, July 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c sugar
1/2 c firmly packed light brown sugar
2 sticks butter, softened
1 egg
1/3 c molasses
2 tsp ground ginger
1-2 T chopped candied ginger
1 tsp cinnamon
2 T chopped Fresh Rosemary
2 tsp baking soda
1/2 tsp salt
2 1/2 cups flour

Directions:
Directions:
Preheat oven to 325
Put 1/2 cup sugar, brown sugar and butter in a bowl of an electric mixer and beat on medium speed for 2 minutes.
Turn the mixer to low and add the dry ingredients except for the rosemary. Mix thoroughly and then stir in rosemary.
Roll the dough into 1" balls and then roll in the remaining sugar. Put on parchment lined baking sheet about 2" apart. Flatten slightly.
Bake the cookies for about 10 minutes or until golden brown. The edges should be set but they will be soft in the middle. Cool for about 5 more minutes before removing from baking sheet.

Personal Notes:
Personal Notes:
The rosemary really makes the difference in this recipe. They are addictive. I have better results when I refrigerate the dough well before baking and rolling.

 

 

 

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