snaps

Ugh, I just gorged on several of the gingersnaps that my sister & I baked last night; they are so addictive. But probably not the best idea for breakfast, heh. I couldn't help myself, though! I am definitely one of those people who is visually suggestible when it comes to food - if I see it, I want it. If I don't, I largely tend to forget about it. So, I try to keep that in mind, and keep most food out of my line of vision. :)

In any case, I thought I'd share this recipe, because it is one of my favorites, and one of the quickest & easiest cookie recipes I know. A friend named Rachel shared it with me my junior year of college; I think we baked together for the Computer Science Department get-together, and since then I've been a diehard fan of these cookies. It certainly helps that I'm a ginger-flavored-anything addict, especially gingersnaps. I am absolutely in love with Carr's Ginger Lemon Cremes and Newman's Own Ginger-0's.

Well, without further ado:

GINGER SNAPS

3/4 cup margarine/butter/shortening
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsp ground cloves
1 tsp ginger

1. Preheat oven to 375 F.
2. Mix all ingredients.
3. Form into balls and roll in sugar (not necessary; cuts the spiciness).
4. Place wide apart on slightly greased cookie sheet(s).
5. Bake 7 minutes for chewy or 10 minutes for crisp.

Enjoy! :)

Currently Reading:
	TITLE: The Cobweb AUTHOR: Neal Stephenson & J. Frederick George
	TITLE: I Want That!: How We All Became Shoppers AUTHOR: Thomas Hine
	TITLE: Bleak House AUTHOR: Charles Dickens
	TITLE: Middlemarch AUTHOR: George Eliot