Goldy's Honey-Ginger Snaps
Yield
4 dozenPrep
20 minCook
15 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
honey
|
|
| 8 | tablespoons |
butter
|
|
| ½ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
cloves
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
honey
|
|
| 1.2E+2 | ml |
butter
|
|
| 118 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
ginger
ground |
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
cloves
ground |
|
Directions
Set oven temp to 375℉ (190℃).
Cream honey, butter, sugar and egg.
Sift together and the flour, soda, salt, and spices.
Chill one hour.
Roll level tablespoons of dough into balls and place 2 inches apart on greased cookie sheet.
Bake 10 to 12 minutes.
