"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

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.

Deb Cianciolo
Added: Thursday, July 30, 2009


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

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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