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Tuesday, April 14, 2009

Gingersnap Cookies

9 tablespoon margarine, softened
3/4 cup light brown sugar, packed
1/4 cup light molasses
1 egg
2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
3 tablespoon granulated sugar

Beat margarine and brown sugar until fluffy in large bowl mix in molasses and egg. Mix in combined flour, baking soda, spices, dry mustard, and pepper. Refrigerate, covered, 2 to 3 hours. Measure granulated sugar into pie pan or shallow bowl. Drop dough by teaspoon full into sugar and roll into balls (dough will be sticky). Place cookies on greased cookie sheets flatten with fork or bottom of glass. Bake at 350 degrees until firm to touch, 8 to 10 minutes. Cool on wire racks.

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