Gingersnaps
This dough is best refrigerated overnight but you can get away with 2 hours of refrigeration.
¼ cup packed brown sugar
1/3 cup molasses
4 tbs. (1/2 stick) butter at room temperature
1 egg
1 tsp. baking soda
The following ground spices:
¼ tsp. salt
¼ tsp. allspice
½ tsp. cinnamon
¼ tsp. cloves
½ tsp. ground ginger
2 ¼ cups flour
• Cream the sugar, molasses, and butter in a large mixing bowl until light.
• Add the egg and beat until fluffy.
• Sift in another bowl the baking soda, salt, allspice, cinnamon, cloves, ginger and 2/3 of the flour.
• Add this mixture all at once to the molasses mixture and beat until the ingredients are just mixed.
• Stir in the remaining flour and then beat it to forma stiff dough.
• Divide the dough into 1 cup amounts and flatten the portions and wrap each one in plastic wrap.
• Refrigerate overnight.
Preheat the oven to 350 degrees F.
• Lightly butter 2 large baking sheets.
• On a lightly floured surface, roll out the dough to about 1/8 inch thick.
• With a crimped pastry wheel, cut the dough into 1 x 2 inch rectangles.
• Put them on baking sheets and then with a fork, prick them in an even pattern.
• Bake the cookies until crisp, about 10 minutes.
• Transfer them to wire racks and then cool them completely.
Yield: 6 dozen cookies
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