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Gingersnaps
Cookie
2 3/4 cups self-rising flour, soft wheat preferred
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1 cup brown sugar, firmly packed
3/4 cup margarine, softened
1 egg
1/4 cup light molasses
How to cook:
- Combine flour, soda, and spices in a bowl and set aside. Cream sugar and margarine. Beat in egg and molasses until light and fluffy.
- Stir in flour mixture just until blended. Chill for 2 hours or more. Preheat oven to 375 degrees.
- Shape dough into 3/4-inch balls, roll in granulated sugar, and place on lightly greased baking sheets about 2 inches apart. Flatten each ball with the bottom of a glass dipped in sugar. Bake about 8 to 10 minutes, until set.
- Makes 8 dozen cookies.
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