GINGER
SNAPS
(Yield: 2½ dozen)
¾ cup butter or margarine
¼ cup firmly packed brown sugar
¼ cup sugar
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon allspice
1 egg
¾ cup molasses
3¼ cup self-rising flour
In a large mixing bowl, cream butter, sugars, ginger, cinnamon, and
allspice until light and fluffy. Add egg; beat thoroughly.
Blend in molasses. Stir in flour until blended. Chill for 2
hours.
Preheat oven to 375°F. Spray baking sheets with non-stick
vegetable spray.
On a lightly floured board, roll the dough to ¼-inch thickness.
Cut with a cookie cutter. Place on prepared baking sheets.
Bake 8 to 10 minutes. Cool on baking sheets for 2 minutes.
Remove to a wire rack.
 
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