Fay Butler Fab/Metal Shaping

Cooking with Phyllis

Gingersnaps

For crunchy cookies, overbake slightly; for more tender ones, underbake by a minute or two.
Preheat oven to 350 degrees
Grease or line two cookie sheets

Whisk together:

• 1 ¾ cup flour
• ¾ tsp. baking powder
• ¼ tsp. baking soda
• Pinch of salt
• 2 ½ tsp. ginger
• 1 tsp. cinnamon
• 1/8 tsp. ground cloves

Beat in a large bowl until very fluffy:

• 6 tblsps. (¾ stick) softened butter
• ¾ cup sugar

Add and beat until well combined:

• 1 large egg
• ¼ cup dark molasses

Stir in the flour mixture until blended. Form the dough into ¾ inch balls and arrange about 1½  inches apart on the cookie sheets. I cut pieces of candied ginger into small strips and put two on each cookie before baking them. The cookies will flatten and develop a crinkled surface as they bake. Bake for 10-12 minutes. Let stand briefly, then remove to a rack to cool.