Gingersnap Cookies

These are my daughter's favorite "holiday" cookie.

I don't know why I don't make them very often

 through out the year.

They are quite easy to make,

and very popular with all age types.

I added a few white chocolate chips

 to the middle of each cookie as 

they came out of the oven,

 then drizzled melted white chocolate over top.

However eating them "plain" is just as good.

Give these a try at your next get together,

 be prepared to give the recipe.

 

Gingersnap Cookies

3 C. Flour

1 1/2 tsp. Ginger

1 tsp. Soda

1/4 tsp. Nutmeg

1/4 tsp. salt

1 1/2 Sticks of Margarine

1 C. Brown Sugar

1/2 C. Molasses

1 Lg. Eggland's Best Egg

1 tsp. Vanilla

*1/4 C. Sugar- to roll dough in

*white chocolate- optional

 

Preheat oven to 350

Sift together the flour, ginger, soda,

 nutmeg and salt.

In the mixing bowl cream together the

 margarine and sugars.

Add in the molasses and egg.

Mix until well blended. Then add in 

the flour mixture.

Dough will be stiff and slightly sticky.

Place dough in fridge to chill for a couple of hours.

Shape dough into desired size

 of balls, then roll in sugar.

Bake for 9 minutes for a softer cookie,

 12 for a crisp.

*If you are adding in the chips,

 press several into the middle of

each cookie straight from the oven.

Happy Baking,

Lark