Gingersnaps
Cream:
1 1/2 sticks butter
1 cup sugar
Add:
1 egg
1/4 cup molasses
Sift:
2 cups sifted flour
2 tsp baking soda
1/2 tsp ground cloves
1 tsp ginger
1/2 tsp salt
Chill for several hours or overnight.
Roll into small balls.
Bake on ungreased cookie sheets
at 350 degrees for about 7 minutes.
Longer if you want a crisper snap.
Cream butter on high about 2 minutes.
Gradually add sugar
and continue beating for 3 more minutes.
Add in egg.
Molasses in.
Add baking soda, cloves, ginger, and salt
to sifted flour.
Sift flour mixture into creamed butter.
Chill batter several hours or overnight.
Roll into small balls.
Bake at 350 degrees for 7 minutes
or more if you want a snappier snap.
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