Ginger Cookies
Donna Tolman
3/4 c. margarine or shortening (butter flavor)
1 c. sugar 2 t. soda
1 egg 1/2 t. salt
1/4 c. molasses 1 t. cinnamon
1 1/4 t. ginger 1/2 t. cloves
2 c. flour
Cream margarine, sugar, egg, molasses. Add dry ingredients and mix thoroughly. Shape into balls and roll in sugar. Place on ungreased cookie sheet, 3 inches apart and smash with bottom of glass. Bake at 375 degrees for 8-10 minutes.
Dipped Ginger Snaps
Cool completely, dip half of each cookie in melted white confectionary coating. Lay on waxed paper and sprinkle with your choice of sprinkles.
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