Cookies & IceCream

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Ginger Snaps



  • ■   salt
  • ■   ground cinnamon


Ingredients: 12 oz. butter 1 cup granulated sugar 1/4 cup molasses 1 large egg 1/8 teaspoon Star Kay White Clove extract 1 tsp Star Kay White ginger extract 3 3/4 cups all purpose flour (unbleached preferred) 1/4 tsp. salt 2 tsp. baking soda 1 tsp. ground cinnamon Additional granulated sugar Preheat oven to 350 degrees Shift together sugar, flour, salt, baking soda and cinnamon. Set aside. In a mixer, cream butter and sugar on medium speed until light and fluffy. Add molasses and egg and mix until well combined. Scrape sides of bowl as necessary. Add clove and ginger extracts. Mix until combined. Add dry ingredients and mix on low speed just until combined. Roll dough into one inch balls. Push gently into granulated the additional granulated sugar. Place on cookie sheet. Bake for 12 minutes, rotating sheets and reversing them after six minutes. Allow to cool slightly on sheets. Remove and finish cooling on wire racks. Source: Star Kay White, Inc.

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