rhaynes@sunfun.DEC (Rae Haynes) (06/20/84)
Richard Thomsen requested a recipe for Gingersnaps. I couldn't find a
path to his system, so I am posting it here.
This recipe is copied without permission from the Culinary Arts
Institute cookbook "The Cookie Jar".
GINGERSNAPS
3 cups sifted all-purpose flour
3 teaspoons baking soda
3 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1 cup butter
1 cup sugar
1/2 cup molasses
1 egg
Sift flour, baking soda, ginger, and cinnamon together; set
aside. Cream butter; add sugar gradually, beating until fluffy.
Blend in molasses. Add egg and beat thoroughly. Add dry
ingredients in thirds, mixing until blended after each addition.
Drop by teaspoonfuls about 3 inches apart onto ungreased cookie
sheets; sprinkle with sugar.
Bake at 350 (F) 10 to 12 minutes. Makes about 6 dozen cookies.
Rae E. Haynes DEC, Costa Mesa, California
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Wed 20-Jun-1984 10:01 PDT