Spiced Ginger Snaps
|Butter/Margarine / shortening||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Egg||1 , well beaten|
|Powdered ginger||1 1⁄2 Teaspoon|
|Powdered cinnamon||1⁄4 Teaspoon|
|Powdered nutmeg||1⁄4 Teaspoon|
|Powdered cloves||1⁄8 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Hot water||1 Tablespoon|
|Sifted flour||2 1⁄2 Cup (40 tbs)|
1. Start oven, set at Moderate, 375° F. Rub cookie sheets with margarine or shortening.
2. Cream the butter, margarine or shortening, gradually add the sugar and continue beating until light and smooth; add the molasses and the egg and beat well.
3. Combine the spices with the soda and mix with the hot water and vinegar; stir into the creamed mixture. Add the flour and mix thoroughly.
4. Drop from a teaspoon 2 inches apart on the cookie sheets. Bake 10 minutes. Remove from cookie sheets at once and cool on a cake rack.