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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Ginger Snaps Recipe

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This recipe for Ginger Snaps is from The Bever Family Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 3/4 cups all purpose flour
1 1/2 tsp baking soda
2 1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
3/4 cup ( 1 1/2 sticks) butter
At room temperature:
2 cups sugar
2 eggs
1/2 cup molasses
2 tsp white distilled vinegar
Directions:
Directions:
Preheat oven to 325 degrees.
Mix flour, baking soda, ginger, cinnamon and cloves in a large bowl.
In another large bowl, beat butter with electric mixer at medium speed until smooth and creamy (1 minute). Gradually beat in sugar. Beat at medium speed until combined (2 minutes).
Add eggs, one at a time, beating after each. Beat in molasses and vinegar until combined (1 minute).
On low speed combine all mixtures together in one bowl.
For each cookie, spoon out 1 rounded tablespoon dough and form into a ball. Place 2 inches apart on ungreased baking sheet. With a fork, flatten each, and make a cross-hatch pattern. Bake in oven 15 to 16 minutes, until slightly browned around edges. Remove cookies to a baking rack to cool
Number Of Servings:
Number Of Servings:
Yield about 4 dozen cookies
Personal Notes:
Personal Notes:
Carla's favorite cookie.

 

 

 

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