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    Ginger Snaps


    Source of Recipe


    Mimi Hillyer posted at Yahoo group

    Recipe Introduction


    I tasted the most wonderful ginger snaps in the bakery at the Portland, Oregon, airport. Upon arriving home, I set out to find a recipe that would re-create these. This recipe produces a soft cookie rather than a crisp one. And if you think this is anything like those awful things you buy in boxes, guess again!

    List of Ingredients




    Ginger Snaps

    1/4 cup plus 2 tablespoons margarine, softened
    2/3 cup plus 3 tablespoons sugar, divided
    1/3 cup molasses
    1 egg
    2 cups all-purpose flour
    2 teaspoons baking soda
    1 teaspoon ground ginger
    1 teaspoon ground cinnamon
    1/2 teaspoon ground mace or cloves
    Vegetable cooking spray

    Recipe



    Directions:

    Cream margarine; gradually add 2/3 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Add molasses and egg; beat well.

    Combine flour and next 4 ingredients; gradually add to creamed mixture, stirring until well blended. Divide dough in half; wrap each portion in plastic wrap, and freeze for 30 minutes.

    Shape each portion of dough into 26 (1-inch) balls, and roll in remaining 3 tablespoons sugar. Place 2 inches apart on cookie sheets coated with cooking spray. Bake at 350 degrees for 12 minutes or until lightly browned. Remove from sheets; cool on wire racks. Store in an airtight container. Yield: 52 cookies

    (serving size: 1 cookie). Yeah, sure.

    -- Mimi

 

 

 

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