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| Appetizer Recipes & More |
Gingersnap Cookies
3/4 cup butter 1 cup sugar 1 egg 1/4 cup molasses 2 cups flour 2 tsp. soda 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp. ground cloves Directions Cream butter and sugar. Sift together dry ingredients. Add egg and molasses. Mix well. Refrigerate overnight in bowl covered by plastic wrap. Scoop out by teaspoonfuls and roll between palms to make small balls (1 inch diameter). Roll in sugar. Place on cookie sheet and squash slightly with glass. Bake at 350 for 8 to 10 minutes. |
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