Gingersnappers
4 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Butter -=OR=- |
| ¾ | cup | Margarine; softened |
| 1 | cup | Dark brown sugar; packed |
| 3½ | cup | All-purpose flour; |
| 1 | teaspoon | Baking powder; |
| 2 | teaspoons | Ground ginger; |
| 2 | teaspoons | Ground cinnamon; |
| 2 | teaspoons | Ground cinnamon; |
| 2 | teaspoons | Ground cloves; |
| ½ | teaspoon | Salt; |
Directions
Beat butter and sugar until fluffy; beat egg whites. Mix in combined flour, baking powder, spices and salt. Roll out a third of the dough on floured surface to scant ¼" thickness. Cut into shapes with 2½ in cutters; place on ungreased cookies sheets. Repeat with remaining dough. Bake in preheated 350-degree oven until light brown at the edges, about 12 minutes. Cook on wire racks. Source: The San Diego Union-Tribune, Food Section, Mar. 16, 1995 + Reader's Ask Column + "Troop Treats" by Sue Seibert. Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 03-21-95