ENGLISH GINGER SNAPS

English Ginger Snaps image

Provided by Moira Hodgson

Time 45m

Yield About 60 cookies

Number Of Ingredients 11

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Ingredients

1/2 cup unsalted butter at room temperature
1 cup white sugar
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 large egg
1 teaspoon white vinegar
4 tablespoons molasses

Steps:

Preheat oven to 325 degrees. Cream the butter and the sugar. Sift in the flour with the baking soda and add the salt. Mix together the ginger, cloves and cinnamon and set aside. Beat the egg, vinegar, spice mixture, molasses and flour into the creamed butter.
Using your hands, shape the dough into balls one inch in diameter. Place them an inch apart on a baking sheet. Slightly flatten the balls with the wet prongs of a fork. Press again, with the prongs at right angles to the mark already made on the cookies, making a crosshatch pattern. The cookies should be about one-half inch high. Bake for 18 to 20 minutes.
Let the cookies cool on the baking sheets for five minutes. Then remove them with a spatula and cool on a rack.

Nutrition Facts : @context http, Calories 47, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 27 milligrams, Sugar 4 grams, TransFat 0 grams