Wednesday, December 23, 2009

#54 Soft Gingersnaps

Soft Gingersnaps

¾ cup butter
2 cups sugar
4 egg whites
½ cup molasses
4 cups flour
4 tsp soda
1 tsp salt
1 tbsp ground ginger
2 tsp cinnamon
¼ cup sugar

Cream butter and sugar. Add egg whites. Beat well. Stir in molasses. Sift dry ingredients together. Mix into creamed mixture. Refrigerate for one hour. Roll dough into balls. Roll balls into ¼ sugar and place on cookie sheet. Bake at 350 for 6 to 8 minutes. Makes about 48 cookies.

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