Easy Ginger Snaps
|Whole wheat pastry flour||1 1⁄2 Cup (24 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
|Ginger||1 1⁄2 Teaspoon|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Molasses||3 Tablespoon (Old Fashioned)|
Mix dry ingredients together.
With a pastry blender, cut in butter until mixture resembles crumbs.
Add the egg and molasses and stir well with a fork.
Let chill one half hour.
Preheat oven to 375°.
Flour a pastry cloth well and with a covered, well-floured rolling pin, roll the dough out about 1/8 inch thick.
Cut with small round cookie cutter, and place on a greased baking sheet.
Bake for 5 to 10 minutes or until done.
Remove immediately to a wire rack for cooling.