"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Soft Gingersnaps Recipe

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This recipe for Soft Gingersnaps, by , is from Wasserstrom Associates , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jessica Mac Means
Added: Wednesday, March 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
c. butter, melted
1 c. brown sugar
1 egg
4 tbsp. molasses
2 tsp. baking soda
tsp. salt
2 tsp. ginger, ground
2 c. flour
c.sugar

Directions:
Directions:
DO NOT preheat oven. Dough must chill before baking. Mix melted butter, and brown sugar and let the mix cool. Add eggs to cooled sugar mix. Add molasses, baking soda, salt and ginger. Make sure that everything is mixed completely. Add the flour and combine. Chill the dough for 1 hour. Preheat oven to 375. Roll chilled dough into walnut sized peices and coat the balls in the sugar. Place coated balls on a buttered cookie sheet or on parchment paper, 12 balls to a standard cookie sheet. Press the balls down so that they are flat. Bake cookies for 10-12 minutes. Remove cooked cookies from cookie sheet and allow to cool. Makes 4-5 dozen cookies.

 

 

 

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