Original Ginger Snaps
|Butter/Margarine / shortening||1 Cup (16 tbs)|
|Brown sugar||1 Cup (16 tbs), firmly packed|
|Molasses||1 Cup (16 tbs)|
|Sifted flour||4 Cup (64 tbs)|
|Baking soda||1 Teaspoon|
|Powdered ginger||1 Tablespoon|
|Powdered cinnamon||1⁄2 Teaspoon|
1. Cream the butter, margarine or shortening until light. Gradually add the sugar, beating until creamy. Beat in the egg, then the molasses and vinegar.
2. Sift the flour, baking soda, salt and spices together, add to the creamed mixture and mix thoroughly. Cover the dough with waxed paper, and let it chill in the refrigerator 1 hour or more.
3. Start oven, set at Moderate, 350° F. Rub cookie sheets with margarine or shortening.
4. When ready to bake, roll the dough out 1/8 inch thick on a lightly floured board. Cut in rounds with floured cookie cutter and place on the cookie sheets. Bake about 8 minutes, until delicately browned.