Aunt Martha's Ginger Snaps
Yield
6 dozenPrep
15 minCook
10 minReady
25 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 1 | tablespoon |
ginger
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
molasses
|
|
| 1 | teaspoon |
salt
|
|
| 3 ½ | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 15 | ml |
ginger
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
molasses
|
|
| 5 | ml |
salt
|
|
| 828 | ml |
all-purpose flour
|
|
Directions
Cream butter, add sugar, and cream until smooth.
Add molasses.
Sift flour with ginger, soda and salt.
Add to first mixture. Form into balls the size of a small walnut.
Place on greased cookie sheets.
Flatten with the back of a tablespoon.
Bake at 375℉ (190℃). about 10 minutes.
