Hi NANCY ;
We both love ginger snap cookies.I am alergic to cinnamon & must avoid it.
Kathy's recipe looks great, butuses lots of cinnamon.Yours also looks good but happily uses no cinnamon?
Is that an eror?
Did you frget to include cinnamon?
am I finally going to be able to make and enjoy gingersnaps w/ hubby once again?
In Response to Re: Gingersnap Cookies:
I'm sure going to try this recipe.... Thanks Kathy. Here's the recipe I have been using GINGERSNAPS about 4 doz.....bake at 350 degrees about 10 minutes on ungreased sheet. 1/2 cup butter (or margarine) 1/4 cup shortening 3/4 cup sugar 1/2 cup brown sugar 1 tsp baking soda 2 tsps ground ginger 1/4 tsp nutmeg 1/4 tsp ground cloves 1/4 tsp salt 1 egg 1/3 cup mild molasses 2 cups flour 1/4 cup coarse, white granulated sugar Mix everything as usual with cookies. Put dough into refrigerator for 2 hours or so until dough is easy to handle. Roll dough into 1 inch balls and roll in the coarse sugar. Place 2" apart on ungreased sheet - bake 10 minute
Posted by Nancy G