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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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