Ginger Snap Cookies
The basic recipe comes from The Joy of Cooking. The tweaks are mine.
I like them with enough ginger to give them some kick.
Substitute fresh grated ginger for the dry powdered for more flavour.
3/4 cup butter, softened
2 cups sugar
2 eggs, beaten
1/2 cup molasses (fancy)
2 tsp. vinegar
3-3/4 cup flour
1-1/2 tsp. baking soda
3-5 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
Cream butter with sugar, eggs, molasses, and vinegar. Blend in soda and spices.
Add flour and mix well.
Roll into 3/4" or so balls, and place on Teflon-coated cookie skeets.
Bake at 325 F for 12 minutes.
Makes about 8 dozen.