| 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>
A Message from our Provider:
“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”