Ginger Snaps

This is a recipe I haven't made for years. We made them at Grams yesterday. It comes from an old lower fat; lower cholesterol book. This recipe uses vegetable oil instead of shortening so it is a bit better for you. These are full of flavor and make the house smell absolutely wonderful!! They are moist and chewy--I don't know what they would taste like if you over cooked them.I am on a gluten free diet so I can't taste it--have to go by what others said and by the aroma which is fantabulous! They really expand while cooking. Full of Fall aromas!!!!

Ginger Snaps

2 cups unsifted flour

1 and 1/2 tsp baking powder

1 tsp ground cloves

1 tsp ground cinnamon

1/2 tsp baking soda

1/4 tsp salt

2 tsp ground ginger

1 and 1/2 cups firmly packed brown sugar

3/4 cups vegetable oil (liquid kind)

2 eggs

little bit of white sugar for sprinkling tops

Stir together first 7 ingredients. In large bowl with mixer at med speed beat together sugar, oil, eggs about 2 minutes or until well blended. With spoon stir in flour mixture. Drop by rounded teaspoonfuls 2" apart onto lightly greased cookie sheet. Sprinkle with white sugar and bake 350 oven 8 to 10 min or until bottoms are brown. Cool 1 min . Remove from cookie sheets; cool on rack. Makes 2 and 1/2 dozen large cookies, or 5 dozen small cookies.