Ginger Snaps Recipe
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Contributor: |
Contributor: Käline Goodrich
Added: Tuesday, March 1, 2005
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 c. margarine
2 c. sugar
2 well-beaten eggs
1/2 c. molasses
2 tsp. vinegar
3 3/4 c. flour
1 1/2 tsp. baking soda
3 tsp. ground ginger (well rounded)
1/2 tsp. ground cinnamon (well rounded)
1/4 tsp. ground cloves (well rounded)
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Directions: |
Directions:Preheat oven to 325 degrees. Cream the margarine and sugar together. Stir in the eggs, molasses and vinegar. Add the flour, baking soda, and spices. Mix ingredients until well blended. Refrigerate for an hour, up to overnight. Form dough into balls (about 3/4-inch). Bake on a greased cookie sheet for about 10 minutes. |
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Number Of
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Number Of
Servings:4-5 dozen cookies |
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Personal
Notes: I made this for Dad the first time in the early 90s. They came out perfectly. The next two times I made them they came out like hockey pucks. I couldn't figure out what was going wrong. I decided to give them one more try and if they turned out badly I would give up on the recipe. Luckily for me, Joel asked if he could help. I read the ingredients out loud and he would get them for me. He brought me the vinegar and I told him that was the wrong thing. He told me that he had brought what I had asked for. Sure enough when I looked at the recipe, it said vinegar. Apparently, except for the first time when I was being very careful, I was adding vanilla instead of the required vinegar. Vinegar was such an unusual ingredient for baking with, I was adding what I expected the recipe to need, not what it actually did. If it hadn't been for Joel, I would have made the same mistake again and probably never would have made those cookies again. I now make three or four batches every Christmas and give them to at least four people for their birthday.
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