"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Ginger Snaps Recipe

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

Contributor:  
Contributor:  
Carolyn Dennis
Added: Saturday, January 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 sticks butter
1/2 c. molasses
2 c. sugar
2 eggs
4 c. plain flour
4 tsp. soda
2 tsp. cinnamon
2 tsp. ginger
1 tsp cloves

Directions:
Directions:
Melt 3 sticks butter, add molasses, sugar and eggs. Beat well. Combine flour, soda, cinnamon, ginger and cloves. Add to molasses mixture and blend well. Cover and refrigerate over night. When ready to bake, use spoon to scoop up portions of dough and shape into 1/2 inch balls. Roll in granulated sugar. Place on cookie sheet, 2 inches apart. Bake at 325 degrees until lightly brown. Watch closely as they burn easily. Freeze great.

Number Of Servings:
Number Of Servings:
12 dozen

 

 

 

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