Ginger Snaps!

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.