POC 17: A recipe

My Grandma's Ginger Snaps -
aka: The Best Little Cookies in the World

¾ c. butter

1 c. sugar

1 egg

4 T. molasses

2 ¼ c. flour

½ t. salt

1 t. ground ginger

1 t. ground cloves

2 t. baking soda

Cream butter and sugar on medium speed. Add egg and molasses, mixing well. Sift dry ingredients together and stir into creamed mixture. Chill overnight.

Preheat oven to 350 degrees. Roll dough into 1 inch balls and place 2 inches apart on silpat or lightly greased baking sheet. Dip the bottom of a small glass into water and then into granulated sugar. Flatten dough balls this way into disks so each is sugared. Bake 8-10 minutes. Yields about 6-8 dozen.

So I suggest making two batches and sharing with me.