Soft Ginger Snaps

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

2 eggs

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.