Old Fashion Ginger Snaps
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
whole-wheat flour
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
ginger
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
cloves
ground |
|
| ¾ | cup |
margarine
|
*
|
| 1 | cup |
brown sugar, light
|
*
|
| 1 | each |
eggs
|
|
| ½ | cup |
molasses
|
|
| 1 | x |
sugar
granulated, to roll in |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
whole-wheat flour
|
|
| 7.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 10 | ml |
ginger
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
cloves
ground |
|
| 177 | ml |
margarine
|
*
|
| 237 | ml |
brown sugar, light
|
*
|
| 1 | each |
eggs
|
|
| 118 | ml |
molasses
|
|
| 1 | x |
sugar
granulated, to roll in |
*
|
Directions
Preheat oven to 350℉ (180℃).
Mix flour, soda, salt, ginger, cinnamon and cloves.
In a large bowl cream margarine and sugar.
Add egg and molasses.
Stir in flour mix.
Chill dough.
Using one tablespoon dough, roll into balls.
Roll tops in sugar.
Place on greased cookie sheets 2-inches apart and bake for 8 minutes or until flat and cracked.
