"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Neilís Gingersnaps Recipe

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

Jon Emerson
Added: Saturday, December 22, 2007


3 sticks of softened butter (12 ounces)
2 cups sugar
2 eggs
1/2 cup molasses
1/2 cup finely chopped dry crystallized ginger
4 cups all purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt

1.) In a large bowl, cream together butter and sugar. Beat in
egg and molasses until light and fluffy. Blend in candied

2.) Beat in flour mixed with ground ginger, baking soda,
cinnamon, cloves, and salt until dough is smooth, scraping
down side of bowl frequently with a rubber spatula.

3.) Cover bowl, and refrigerate 1 hour.

4.) Pre heat oven to 350F. Roll dough into 1 inch balls *,
and roll in sugar completely coating each dough ball. Place 2-
3 inches apart on greased baking sheets (snaps spread a
lot). With fingertip, place a drop of water on top of each
cookie; do not press balls down.

5.) Bake 12-15 minutes, or until flattened and crinkled. Let
cookies cool 2 minutes on sheets, then remove to racks to
cool completely. Store in a tightly covered container.

Number Of Servings:
Number Of Servings:
approx 3 dozen
Preparation Time:
Preparation Time:
1 hour




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