Recipes Included On This Page Ginger Snaps Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ginger Snaps Recipe By : Company's Coming - Cookies; Jean Pare Serving Size : 72 Preparation Time :0:00 Categories : Volume 9-01 Jan 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter or margarine -- softened (175 mL) 1 cup granulated sugar -- (250 mL) 1 egg 1/2 cup molasses -- (125 mL) 2 1/2 cups all-purpose flour -- (600 mL) 2 teaspoons baking soda -- (10 mL) 2 teaspoons ground ginger -- (10 mL) 1 teaspoon ground cinnamon -- (5 mL) 1/2 teaspoon salt -- (2 mL) Granulated sugar for coating Preheat oven to 350F (180C). Grease baking sheets. Cream butter and first amount of sugar well. Beat in the egg. Mix in the molasses. Stir the flour, baking soda, ginger, cinnamon and salt together; add to liquid ingredients. Mix well. Shape into 1-inch (2.5 cm) balls. Roll in sugar and place on greased baking sheet. Bake for 10 to 12 minutes. Makes 6 dozen. Author's note: These snaps have crackle tops and a spicy bite to them. From Company's Coming - Cookies; Jean Pare; 1988. ISBN 0-9690695-8-8 MC format by Hallie. Contributed to the FareShare Gazette by Hallie in response to a request; 19 January 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 51 Calories; 2g Fat (35.6% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 71mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

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