"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for ELINOR'S GINGERSNAPS, by , is from Come for Dinner!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Christine Vestal


1/2 cup molasses
2 cups of sugar
2 eggs
1 1/2 cups oil
1 teaspoon vanilla
4 cups flour
4 teaspoons baking soda
3 teaspoons ground cloves
3 teaspoons ground ginger
3 teaspoons ground cinnamon
1 teaspoon salt
1/3 cup white sugar for decoration

preheat oven to 350 F

In a large bowl, mix molasses, sugar, oil, eggs and vanilla

Sift and add flour, baking soda, salt, cloves, cinnamon and ginger

Chill until firm.

Roll into nickel-sized balls.

Roll balls in white sugar

Drop onto a cookie sheet lined with parchment paper

Bake at 350 for 8-10 minutes or until center is firm

Number Of Servings:
Number Of Servings:
4 dozen
Personal Notes:
Personal Notes:
Jenny and I ate too many of these cookies while listening to a lecture about the life of Eleanor Roosevelt at the family summer home in Campobello Island, New Brunswick, Canada




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