Ginger Snaps
about 10 dozen 2-inch cookies
Preheat oven to 325
Cream together:
3/4 C. butter
2 cups sugar
Stir in:
2 well-beaten eggs
1/2 cup molasses
2 tsp. vinegar
Stir and add:
3 3/4 cups flour
1 1/2 tsp baking soda
2 to 3 (3 is better) heaping tsp ginger
1/2 tsp cinnamon
1/4 tsp cloves
Mix ingredients until blended. Form into 3/4 inch balls. Bake on a greased cookie sheet about 12 minutes. As the ball melts down during baking, the cookie develops the characteristic crinkled surface. Enjoy the heavenly aroma. When cool, ice to taste.
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