Ginger Snaps
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Ginger Snaps
Cream
3/4 c Butter with:
2 c Sugar, Stir In:
2 Eggs, Well Beaten
1/2 c Molasses
2 t Vinegar
Sift And Add
3 3/4 c All Purpose Flour
1 1/2 t Soda
3 t Ginger
1/2 t Cinnamon
1/4 t Cloves
Mix ingredients until well blended. Form dough into 3/4-inch balls. Preheat oven to 325 degrees. Bake on a greased cookie sheet for about 12 minutes. As the ball melts down during baking, the cookie develops the characteristic crinkled surface.
Note: A topping to delight the kids is 1/2 a marshmallow, cut side down, on the almost baked cookies. Return to oven about 4 minutes. When cool, ice to taste.
Another Note: This makes 10 dozen, 2-inch cookies.
Another Note: If you dunk these in coffee. . . don't dring the coffee. .
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