Molasses Snaps
Yield
30 cookiesPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable oil
|
|
| 3/8 | cups |
sugar
|
|
| ½ | cup |
potatoes
cooked, smoothly beaten |
|
| ¼ | cup |
molasses
|
|
| 1 | cup |
all-purpose flour
sifted |
|
| ½ | teaspoon |
baking soda
|
|
| ¾ | teaspoon |
ginger
|
|
| ¾ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable oil
|
|
| 89 | ml |
sugar
|
|
| 118 | ml |
potatoes
cooked, smoothly beaten |
|
| 59 | ml |
molasses
|
|
| 237 | ml |
all-purpose flour
sifted |
|
| 2.5 | ml |
baking soda
|
|
| 3.8 | ml |
ginger
|
|
| 3.8 | ml |
cinnamon
|
|
| 1.3 | ml |
salt
|
|
Directions
Cream together oil and sugar.
Add potatoes and continue creaming.
Mix in molasses.
Sift together the flour, soda, spices, and salt.
Stir into the first mixture.
Drop the batter by tablespoonfuls onto greased baking sheets.
Flatten to a thickness of ⅛ inch, using a greased flat bottomed glass.
Bake at 350℉ (180℃) F until the cookies are lightly browned, about 15 minutes.
Remove from the baking sheet and cool.
