Hi! It's me! Glad to be back....finally!
Today I've started my Christmas baking. A little tardy, you ask?
Just trying to save myself from all those calories. Stashing things away in the freezer doesn't help. I'm still willing to nibble... : )
|Soft Ginger Snaps|
Today's recipe was given to me by a dear, sweet German lady about 15 years ago and I think I've made it every year since.
It's easy and reliable and makes a lot! I often just make half the recipe and I still get about 3 1/2 dozen (tiny) cookies.
Soft Ginger Snaps
3/4 cup margarine, melted
1 1/2 cups white sugar
1 cup table molasses
Cream margarine and sugar well.
Add eggs one at a time, beating well after each addition.
Add molasses; mix well.
4 cups flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 tsp. ginger
Combine dry ingredients and add to liquid ingredients
(about 1/3 of the flour mixture at a time).
Roll into tiny, one inch balls. Dip and roll balls in sugar.
Place on greased cookie sheet.
Bake at 350 degrees for 8 - 10 minutes.