Ginger Snaps Recipe
Yield: 120 ServingsRecipe by luhu.jp
Ingredients:
-------- CREAM --------,
3/4 cup: Butter with:,
2 cup: Sugar, Stir In:
2: Eggs, Well Beaten
1/2 cup: Molasses,
2 tsp: Vinegar ----- SIFT AND ADD ------,
3 3/4 cup: All Purpose Flour,
1 1/2 tsp: Soda,
3 tsp: Ginger,
1/2 tsp: Cinnamon,
1/4 tsp: Cloves,
Directions:
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 character-
istic 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...dont dring the
coffee..
Source from luhu.jp
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 character-
istic 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...dont dring the
coffee..
Source from luhu.jp