Gingersnap How-To from Dani Collins

Delicious recipes straight from the kitchens of your favorite Tule authors.

Blame the MistletoeIngredients

  • 1 1/2 c white sugar
  • 1 c butter or marg
  • 2 eggs
  • 1 c molasses
  • 1 Tbsp baking soda
  • 2 tsp baking powder
  • 1 Tbsp ground ginger
  • 4 c flour
  • 1 tsp ea: nutmeg, cinnamon, cloves, all spice

Instructions

  1. Cream together:
    1 1/2 c white sugar
    1 c butter or marg
  2. Add:
    2 eggs
    1 c molasses
  3. Sift together in a separate bowl:
    1 Tbsp baking soda
    2 tsp baking powder
    1 Tbsp ground ginger
    4 c flour
    1 tsp ea: nutmeg, cinnamon, cloves, all spice
  4. Stir dry ingredients into wet
  5. Roll dough into balls 1 inch in diameter
  6. Dip top into white sugar
  7. Place on greased cookie sheet – Do Not Press

Bake at 350F for approx 15 mins
Tops crack when done
Cool on wire rack

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