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    Ginger Snaps


    Source of Recipe


    Broadcast

    List of Ingredients




    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



    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
 

 

 

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