Wednesday, September 12, 2007

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.

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