Thursday, May 22, 2008

Ginger Snaps - Sort of...

This is my husband's most favourite cookie ever. Even though this recipe make's about six dozen cookie he refuses to let me send some to work with me because says "they are not worthy...". LOL. Anyway, the recipe came from his great aunt and although they are called Ginger Snaps, they are more like a soft, chewy molasses cookie. Very easy to make and delicious.

Ginger Snap Cookies
1 cup butter
1 cup molasses (I use fancy)
1 1/2 cups sugar
2 eggs
4 cups flour
2 tsp baking powder
1 tsp salt
3 tsp ground ginger
3 tsp baking soda

Cream butter with sugar. Blend in molasses and eggs until creamy. Sift together flour, baking powder, ginger, baking soda and salt. Add to butter mixture and stir until blended. Roll into one-inch balls and roll in sugar.

Bake at 350•F for 10-12 minutes. Leave on baking sheet for a few minutes then remove to a wire rack to cool. These cookies have a lovely crackly top and a soft, chewy centre.

Makes about 6 dozen cookies.

Tip: Here's a tip for measuring those sticky, liquid ingredients like molasses and honey. Spray the inside of your measuring cup with non-stick spray or swirl a little bit of vegetable oil around the inside. Then measure sticky liquid and when you pour it into your batter it will just slide right out of the measuring cup!

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