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Tipper Gore's Gingersnaps




Source of Recipe


Newspaper


List of Ingredients




3/4 cups all-purpose Flour
1 1/2 tsps baking soda
2 1/2 tsps ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
3/4 cups butter, at room temp.
2 eggs
2cups sugar
1/2 cup molasses
2 tsps white distilled vinegar

Recipe



1. Pre Heat oven to 325.
2. Mix flour, baking soda, ginger, cinnamon and cloves in large bowl.
3. In large bowl, beat butter with electric mixer at med. speed until smooth and creamy. Gradually beat in sugar at med speed until combined.
4. Add eggs, one at a time, beating after each. Beat in molasses and vinegar until combined.
5. On low speed, beat in flour mixture.
6. For each cookie, roll 1 rounded TBSP dough into ball. Place 2 inches apart on ungreased baking sheet.
With fork, flatten each and make cross-hatch pattern.
7. Bake in oven 15-16 minutes, until slightly browned around edges. Remove cookies to rack to cool.

Makes about 4 dozen