| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Unsalted butter |
| 2 | c | Light brown sugar |
| 1/2 | c | Molasses |
| 2 | Eggs | |
| 4 1/2 | c | Unbleached allpurpose flour |
| 4 | ts | Ground ginger |
| 4 | ts | Baking soda |
| 1 | ts | Salt |
| 3 | tb | Fresh ginger; grated |
| 1 | c | Candied ginger; finely chopped |
INSTRUCTIONS
Preheat oven to 350 degrees. Cream butter and brown sugar until fluffy. Add molasses and eggs and mix well. Combine flour, ground ginger, baking soda and salt, and add to butter mixture. Blend in fresh and candied ginger. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 10 minutes, or until lightly golden. Cool. Yield: 8 dozen Ginger Snaps Recipe By : BAKERS' DOZEN (BETH SETRAKIAN) SHOW #BD1A06 Posted to EAT-L Digest 24 October 96 Date: Fri, 25 Oct 1996 16:46:47 -0500 From: Jackie Bordelon <jbord@PREMIER.NET>
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